The Frosty Strawberry Squares is a recipe that I have had for about 30 years. The crust is baked and broken into crumbs as it bakes. Before there were splash guards on the mixer, I would put a dish towel loosely over the mixer when whipping the filling so I did not get the mixture splashed on my counters and walls. I put this in a 9×13 Tupperware covered pan and it keeps in the freezer for several weeks. This is a very light dessert and it is nice to have on hand for a last minute unexpected guests.

Frosty Strawberry Squares

1 Cup flour

1/2 Cup brown sugar

1/2 Cup butter

1/2 Cup chopped walnuts

Mix together and press in 9×13 pan, bake at 350 for 20 minutes, stirring occasionally to make crumbs.

Place 2/3 of the crumbs in a 9×13 tupperware pan.

Filling:

2 Egg whites

1 Cup sugar

2 Cups sliced strawberries

2 Teaspoons lemon juice

This will take several minutes to beat until thick. When this is thick, fold in 1 cup of cream that has been whipped. Pour over the crumbs in the prepared pan and top with the remaining crumbs. Cover and freeze for at least 6 hours. You could also use an 8 oz. container of whipped topping instead of the whipped cream.