Strawberry Souffle

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   Mix pecans, flour, sugar and butter to make crumb mixture. Spread into 9 x 13-inch pan and bake at 350u00b0 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.

* Per serving · 4 servings · Values may vary.

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