Strawberry Souffle - cooking recipe

Ingredients

1/2 c. pecans, coarsely chopped
1 c. flour
1/3 c. brown sugar
1/2 c. butter, melted
4 egg whites
1/2 c. sugar
3 Tbsp. lemon juice
2 (10 oz.) pkg. frozen sliced strawberries
1 (12 oz.) carton frozen whipped topping

Preparation

Mix pecans, flour, sugar and butter to make crumb mixture. Spread into 9 x 13-inch pan and bake at 350\u00b0 for 20 minutes, stirring often. Remove from oven and let cool. Remove 1/3 of crumbs and reserve for topping. Spread remaining crumbs evenly over bottom of pan. Beat egg whites until peaks form. Slowly add sugar and beat 5 more minutes. Fold in lemon juice and drained strawberries. Fold in whipped topping. Spread mixture over crumbs. Sprinkle reserved crumbs on top. Cover and freeze for at least 6 hours. Remove and let stand at room temperature for 20 minutes before serving. Garnish with a fresh strawberry with the stem.