This works best made the night before and frozen overnight. Don’t let it thaw! This means that if you have to haul it in your car for an hour, that you’d better have a really good ice chest. I once took this somewhere where it thawed. People ate it, but, I knew that it would have been really good had it stayed frozen.
Use your favorite graham cracker crust recipe. Fill the bottom of a long 13×9 cake pan. No need to put the mixture up the sides, just the bottom will do.
In your big old mixer put in the egg whites from two large eggs and set the mixer to beating. As it starts to mix up, add in ¾ cup of white sugar. You want to make a meringue basically.
Once you have meringue, stop the mixer and add in about ¾ of a pound of strawberries and a small container of cool whip.
strawberries
You’ll need to fold the berries and the cool whip into the meringue, just like you were making a pie. Don’t use the mixer for this! **
Smooth all this mixture into your cake pan, put a lid or foil over the top and stick it in the freezer.
Come morning, it’ll be ready for a quick and easy dessert. Just slice and enjoy.
** A tip. IF you happen to be using frozen strawberries, and IF you happen to have a big old honkin Kitchenaid mixer, don’t just pour the strawberries in there thinking that the mixer will break up the berries for you. It doesn’t work. Your majestic Kitchenaid will rebel and spit those strawberries all over the kitchen!!!!! LOL
Here’s a recap
2 egg whites
¾ sugar
¾ lb strawberries
Sm cool whip
THAT’S IT!
Tags: strawberries