Side Pannel
Frozen Strawberries and Cream Dessert
Frozen Strawberries and Cream Dessert
- Recipe Submitted by Herb on 11/16/2014
Category: Holiday, Frozen, Cheese, Fruit
Ingredients List
- 4 graham cracker sheets
- ½ cup pecans
- 10 tablespoons butter
- 1 cup flour
- â…“ cup brown sugar
- 2 egg whites
- ½ cup sugar
- 1 cup heavy whipping cream
- Juice from 1 lemon
- 4 ounce cream cheese, softened
- 2 cups coarsely chopped strawberries
Directions
1. Preheat oven to 325 and prepare a 9×13 by spraying with cooking spray. Set aside.
2. In a food processor, combine graham crackers and pecans until finely ground.
3. Melt butter and combine with crumbs, flour, and brown sugar.
4. Spread mixture in the bottom of a parchment lined pan and cook for 20 minutes, stirring halfway.
5. Take out the crumb mixture and let cool.
6. In a kitchenaid, or using a hand mixer, beat egg whites and sugar on medium speed for 3 minutes. Add heavy cream and mix for 6 minutes.
7. Add juice from one lemon and cream cheese and mix until creamy.
8. Gently fold in chopped strawberries.
9. Press half of the crumb mixture into the bottom of your 9×13 pan.
10. Spread strawberries and cream mixture on top and sprinkle the rest of your crumb mixture on top.
11. Cover with aluminum foil and freeze for at least 3 hours but best if overnight.
12. I also found that if you let it sit out 10 minutes before cutting it is easier to remove the bars.
2. In a food processor, combine graham crackers and pecans until finely ground.
3. Melt butter and combine with crumbs, flour, and brown sugar.
4. Spread mixture in the bottom of a parchment lined pan and cook for 20 minutes, stirring halfway.
5. Take out the crumb mixture and let cool.
6. In a kitchenaid, or using a hand mixer, beat egg whites and sugar on medium speed for 3 minutes. Add heavy cream and mix for 6 minutes.
7. Add juice from one lemon and cream cheese and mix until creamy.
8. Gently fold in chopped strawberries.
9. Press half of the crumb mixture into the bottom of your 9×13 pan.
10. Spread strawberries and cream mixture on top and sprinkle the rest of your crumb mixture on top.
11. Cover with aluminum foil and freeze for at least 3 hours but best if overnight.
12. I also found that if you let it sit out 10 minutes before cutting it is easier to remove the bars.
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