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Frozen Strawberry Crunch Cake Recipe

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This recipe for Frozen Strawberry Crunch Cake, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 box Nature Valley™ Oats 'n Honey Crunchy Granola Bars (6 2-bar pouches)
2 tablespoons brown sugar
1/4 cup flour
3 tablespoons melted butter
2 egg whites
1/2 cup sugar
1 cup heavy whipping cream
1 lemon, squeezed
4 oz cream cheese, softened
1 1/2 cups freshly chopped strawberries

Directions:
Directions:
Preheat oven to 350°F. Put the Nature Valley™ granola bars in a food processor and process until you achieve a fine crumb. Reserve half of the crumbs (about 3/4 cup) for topping.

In a large bowl, combine remaining crumbs with the brown sugar, flour and melted butter. Spread crumb mixture into an 8x8-inch baking dish that has been covered with parchment paper and bake at 350°F for 10 minutes. Let cool.

In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.

In another bowl, mix squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Add heavy cream mixture. Fold the fresh strawberries into the cream mixture.
In a buttered glass dish, press the butter-crumb crust mixture on the bottom. Top with strawberry mix and then add the reserved granola crumbs to the top.

Cover and freeze for three hours or more and enjoy!

Number Of Servings:
Number Of Servings:
10 to 12 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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