Strawberry Souffle

Submitted by Dreamgoddess

"This recipe is from a local cookbook."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 12

ingredients

• 1⁄2 cup pecans, chopped
• 1 cup flour
• 1⁄3 cup brown sugar
• 1⁄2 cup butter, melted
• 4 large egg whites
• 1⁄2 cup sugar
• 3 tablespoons lemon juice
• 3 tablespoons orange-flavored liqueur
• 2 (10 ounce) packages frozen sliced strawberries, thaw, drain and reserve 1/4 c syrup
• 12 ounces Cool Whip

directions

1. Preheat oven to 350 degrees.
2. Combine the pecans, flour, sugar and butter to make the crumb mixture.
3. Spread in a 9x13" dish; bake at 350 degrees for 20 minutes, stirring often.
4. Remove from oven and let cool.
5. Remove 1/3 of the crumbs and reserve; spread the remaining crumbs evenly in the dish.
6. Beat egg whites until peaks form; slowly add the sugar and beat 5 minutes more.
7. Fold in the lemon juice, liqueur, berries and 1/4 c of berry syrup.
8. Spread over the crumbs and top with the reserved crumbs.
9. Cover and freeze 6 hours or overnight.
10. Let stand at room temperature for 20 minutes before serving.
11. Cut into squares to serve.