Strawberry Souffle

This recipe is from "Ambrosia". This is a cookbook from Vicksburg, MS. Excellent dessert for social gatherings.

• Ready In: 7 hrs 10 mins
• Serves: 12-16

Ingredients

• 1⁄2 cup pecans, chopped
• 1  cup flour
• 1⁄3 cup brown sugar
• 1⁄2 cup butter, melted
• 4  egg whites
• 1⁄2 cup sugar
• 2  tablespoons lemon juice
• 3  tablespoons  orange-flavored liqueur
• 2 (10 ounce) packages frozen sliced strawberries, thawed
• 1 (12 ounce) carton  frozen whipped topping

Directions

1. Mix pecans, flour, sugar, and butter to make crumb mixture.
2. Spread into a 9x13x2-inch pan and bake at 350 degrees for 20 minutes, stirring often.
3. Remove from oven and let cool.
4. Remove 1/3 of crumbs and reserve for topping.
5. Spread remaining crumbs evenly over bottom of pan.
6. Beat egg whites until peaks form.
7. Slowly add sugar and beat 5 more minutes.
8. Fold in lemon juice, liqueur, and drained strawberries.
9. Fold in whipped topping.
10. Spread mixture over crumbs.
11. Sprinkle reserved crumbs on top.
12. Cover and freeze for at least 6 hours.
13. Remove from freezer and let stand for 20 minutes before serving.
14. Cut into squares.