Frosty Strawberry Squares

This dessert is one my sister-in-law Gaylin used to make a lot. It could be made without the nuts, or with a different crust (or no crust) for nut allergies or celiacs. It is very light and refreshing and delicious.

Frosty Strawberry Squares

1 c. flour

1/4 c. brown sugar

1/2 c. butter or margarine

1/2 c. chopped nuts

Stir together ingredients; spread evenly in shallow pan. Bake at 350 degrees for 12-15 min., stirring occasionally, until browned a bit. Cool.

2 egg whites

3/4 c. sugar

1-10 oz package frozen strawberries, mostly thawed

2 Tbsp. lemon juice

4 1/2 oz. frozen topping, thawed

Combine egg whites, sugar, berries and lemon juice in large bowl; beat at high speeds to stiff peaks, about 13 min. Fold in whipped topping. Sprinkle 2/3 of crumb mixture in a 9 x 13 pan. Spoon strawberry mixture over crumbs in pan, sprinkle with remaining crumbs. Freeze at least 6 hours or overnight.

We accidently made it without the whipped topping folded in, and it was still delicious. Light whipped topping and 1/2 c. sugar tastes fine too, if you want to make it less caloric.