Recipe by puppitypup
"A creamy strawberry dessert topped with a delicious crumb topping."
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melted butter or margarine
I made this the other night to have after a lobster feed. It was light and delicious, and I am making it again today for a family bbq. I changed the ingredients a bit the second time, as I am using Cool Whip to keep the calories down, so I used a half cup of Splenda instead of 1 cup of sugar in the egg whites, and it is just as good, with a lot less calories.
Absolutely delicious! I wanted a thicker crust so I increased 1 1/2 times the crust amount ( 1 1/2 c flour, 3/4 c br sugar, 3/4c chopped walnuts and 3/4 c butter). I finely chopped up 2 c. of fresh strawberries and sprinkled 1T of white sugar over the strawberries to help make it more sweeter and release its' red juices. Next I whipped up 1 c. of heavy whipping cream adding lemon juice and sugar. When I folded the strawberry mixture into the whipped cream, its' juices made a pretty pink color. And when I poured the filling over the crust it made nice pink and white swirls throughout the filling. I froze this dessert for at least 8 hours before cutting into it. Once frozen solid I had no problem cutting into the squares. I placed a dollop of homemade whipped cream from this site,"Sweetened Whipped Cream". This dessert makes a pretty presentation with flecked strawberry bits in the pinkish hue filling. The strawberries are definitely sweet and juicy. The filling itself is light, fluffy and creamy. I like the crunchy toasted walnuts in the crust as well as the topping. It adds a nice texture to the dessert. It is not too sweet -just right. The crust ended up being the right amount for this size dessert and I am glad I increased the amount. We all enjoyed this cool and creamy dessert. Frozen whipped cream blended with chopped strawberries and topped with a crunchy walnut topping, is a refreshing and perfect way to end a hot, humid day here in Hawaii!
Easy and quick to make and tastes good too! I used 1 cup extra creamy cool whip in place of the whipped cream. Only thing I would change is to chop up my strawberries a lot more the next time. I "sliced" them like the recipe said but I didn't like biting into a frozen slice of strawberry. Even tho you let this sit out for 10-15 minutes, the berries are still frozen. I'll try cutting them into smaller pieces next time.
Excellent dessert! I actually grew up with this being a staple summertime dessert at my grandmother's house. My recipe is slightly modified to use cut up fresh strawberries and mix with egg whites, sugar and lemon juice using hand mixer until peaks form. Also, to cut fat even more, we always use Kraft Dream Whip, prepared as directed on box. Prior to serving in individual portions, I always garnish with fresh strawberries. Delicious summer treat!
Wonderful childhood memories of my Grandmother bringing this delicious dessert to family gatherings. However, she would never give anyone "her" recipe! Thank goodness for allrecipes; I now have the secret recipe! I am surprised that no one has commented on the safety of using raw egg whites. I would substitute powdered egg whites.
Wow, this was so delicious! I made homemade whipped cream and it definitley was worth it. Yummy!
This is delicious. I made the crumbles with almonds and pecans because I don't like walnuts and it turned out awesome!
This was delicious! Made it for a family dinner with my in-laws and it was a big hit. A nice cool, creamy dessert on a warm day. Will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Frosty Strawberry Dessert
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 83
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