1 c. flour
1/4 c. brown sugar
1/2 c. melted butter
1/2 c. chopped pecans
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.
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