Base:
2 C graham wafer crumbs
½ C melted butter
6 tbsp white sugar
Combine the ingredients (reserve 1/3 C crumbs) and press the remaining crumbs into a 13X9″ pan.
Filling:
2 egg whites
¾ C white sugar
2 C strawberries
1 C whipping cream, whipped
1 tbsp lemon juice
Beat the egg whites until stiff. Gradually add the sugar. Fold the strawberries into the egg whites. Add the lemon juice. Fold in the whipped cream. Pour the mixture over the base. Sprinkle with reserved crumbs. Freeze for 6 hours or overnight before serving. Remove from freezer about 20 minutes before serving.
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