Frozen Strawberries and Cream Dessert

INGREDIENTS

• 4 graham cracker sheets
• ½ cup pecans
• 10 tablespoons butter
• 1 cup flour
• ⅓ 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

INSTRUCTIONS

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. Spread strawberries and cream mixture on top and sprinkle the rest of your crumb mixture on top.
10. Cover with aluminum foil and freeze for at least 3 hours but best if overnight. I also found that if you let it sit out 10 minutes before cutting it is easier to remove the bars.

(http://therecipecritic.com/)