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1 c. flour 1/4 c. brown sugar 1/2 c. melted butter 1/2 c. chopped pecans Filling: 3/4 c. sugar 2 tsp. lemon juice 10 oz. pkg. frozen strawberries 2 c. Cool Whip Combine flour, brown sugar, melted butter and pecans; spread on cookie sheet. Bake for 20 minutes at 350 degrees. Cool and crumble in square cake pan; reserve 1/2 cup for topping. Mix strawberries with sugar and lemon juice; fold in Cool Whip. Pour over crust. Top with reserved topping. Freeze until ready to serve. 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. |