8 oz. cream cheese, softened
1/4 C. sugar
1/2 t. vanilla or almond extract
dash of nutmeg
1 pint ripe strawberries, sliced
1 C. whipping cream
1/4 C. powdered sugar, sifted
1/4 t. vanilla or almond extract
9 inch graham cracker crust
Combined softened cream cheese, sugar, vanilla and nutmeg, mixing until well blended. Mash about half of the strawberry slices, stir into cream cheese mixture. Whip cream with powdered sugar and vanilla until stiff peaks form. Fold into cream cheese mixture along with remaining strawberries. Spoon into crust. Chill several hours or overnight. Garnish with additional strawberries if desired.
1 C. all-purpose flour
1/4 C. firmly packed brown sugar
1/2 C. chopped pecans
1/2 C. melted butter or margarine
1 (10 oz.) package frozen strawberries, thawed, or 1 1/2 cups sliced fresh strawberries
1 C. sugar
2 t. fresh lemon juice
2 egg whites
1/2 pint whipping cream, whipped
Combine the flour, brown sugar, pecans and butter. Bake at 350°F. for 20 minutes in a 9-inch square pan, stirring often. Let cool.
Combine the strawberries, sugar, lemon juice and egg whites; beat on high speed of an electric mixer for about 20 minutes, or until light and fluffy. Fold the whipped cream into the strawberry mixture.
Remove one-third of the crumb mixture from pan; pat remaining crumbs into a smooth layer.
Pour the strawberry mixture over crumbs in pan and sprinkle the reserved crumbs over the top. Freeze.
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