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Frozen Strawberry Dessert Recipe
|All purpose flour||1 Cup (16 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs) (packed)|
|Cold butter||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Strawberries||2 Cup (32 tbs) (frozen, thawed, unsweetened)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Heavy whipping cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 3614 Calories from Fat 1993
% Daily Value*
Total Fat 229 g352.5%
Saturated Fat 117.3 g586.6%
Trans Fat 0 g
Cholesterol 570.7 mg
Sodium 745.2 mg31%
Total Carbohydrates 389 g129.5%
Dietary Fiber 16.7 g66.6%
Sugars 270.3 g
Protein 27 g54.2%
Vitamin A 128.4% Vitamin C 351.3%
Calcium 30.6% Iron 50%
*Based on a 2000 Calorie diet
Stir in the pecans.
Press the mixture into an ungreased 9-in.square baking pan.
Bake at 350° for 14-16 minutes or until lightly browned.
Cool on a wire rack.
Crumble the baked pecan mixture; set aside 1/2 cup for topping.
Sprinkle the remaining mixture into an 8-in.square dish.
In a large mixing bowl, beat the strawberries, sugar and lemon juice until blended.
Fold in whipped cream.
Spread evenly into the dish.
Sprinkle with the reserved pecan mixture.
Cover and freeze dessert for 8 hours or overnight.