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1 bag Pecan Sandies, crumbled finely 10 oz. pkg. frozen strawberries, thawed 3 egg whites 1 c. sugar 1 Tbsp. lemon juice Cool Whip Line bottom of 9 x 13 pan with 3/4 of the cookie crumbs. Press firmly. In large bowl mix berries, egg whites, sugar, and lemon juice. Whip 15-20 minutes until stiff and creamy. Fold in large container of Cool Whip. Spread on cookie crust. Put remainder of cookie crumbs on top of mixture. Place in freezer. Freezes well for a long time. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |