A pretty pink dessert, perfect for Valentines or Easter - celebrating fresh strawberries! My kids request it for their birthday 'cake.' This dessert must be frozen for 6 hours before serving; remember to factor this extra time into your baking plan.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
6 hrs 30 mins
total:
7 hrs
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • To make the crust: combine flour, nuts, and brown sugar. Add melted butter, tossing to combine the ingredients. Spread the mixture in a 9x13 inch pan.

  • Bake the crust at 350 degrees F (175 degrees C) for 15 minutes, stirring occasionally until lightly browned. Remove from pan and set aside to cool. Sprinkle 1 1/2 cups crust mixture in a 9x13 inch pan. Reserve the remaining crust mixture.

  • Filling: In large bowl combine strawberries, sugar and lemon juice. Fold whipped topping into the strawberry mixture. Carefully spoon filling over the cooled crust. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hours or until firm. (You will need a full 6 hours).

Nutrition Facts

237 calories; protein 1.9g 4% DV; carbohydrates 24.5g 8% DV; fat 15.4g 24% DV; cholesterol 15.3mg 5% DV; sodium 49.5mg 2% DV. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
I made this for our staff here at an elementary school. Everyone loved it! I would also recommend taking the dessert out of the freezer at least a half hour before serving. Read More
(17)

Most helpful critical review

Rating: 1 stars
06/01/2005
did not like the consistency if it melts it's not as good Read More
(2)
30 Ratings
  • 5 star values: 19
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/29/2002
I made this for our staff here at an elementary school. Everyone loved it! I would also recommend taking the dessert out of the freezer at least a half hour before serving. Read More
(17)
Rating: 5 stars
09/23/2011
Absolutely delicious! I wanted a thicker crust so I increased 1 1/2 times the crust amount ( 1 1/2 c flour 3/4 c br sugar 3/4c chopped walnuts and 3/4 c butter). I chopped up 2 c. of fresh strawberries and sprinkled 1T of white sugar over the strawberries to help make it more sweeter and release its' red juices. Instead of a ready made topping I whipped 1 c. of heavy whipping cream added lemon juice and 1 c. of sugar. When I folded the strawberry mixture into the whipped cream its' juices made a pretty pink color. And when I poured the filling over the crust it made nice pink and white swirls throughout the filling. I froze this dessert for at least 8 hours before cutting into it. Once frozen solid I had no problem cutting into the squares. I placed a dollop of homemade whipped cream from this site "Sweetened Whipped Cream". This dessert makes a pretty presentation with flecked strawberry bits in the pinkish hue filling. The strawberries are definitely sweet and juicy. The filling itself is light fluffy and creamy. I like the crunchy toasted walnuts in the crust as well as the topping. It adds a nice texture to the dessert. It is not too sweet -just right. The crust ended up being the right amount for this size dessert and I am glad I increased the amount. We all enjoyed this cool and creamy dessert. Frozen whipped cream blended with chopped strawberries and topped with a crunchy walnut topping is a refreshing and perfect way to end a hot humid day here in Hawaii! Read More
(12)
Rating: 4 stars
06/04/2005
My mom made this when I was growing up and I always thought the crust was the best part (she made it with pecans). I still love the crust. This is a nice light dessert not too sweet. If your berries aren't the sweetest you might want to add more sugar. Read More
(11)
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Rating: 5 stars
08/29/2002
DELICIOUS!! Young and old alike loved this recipe. I would reccommend that you bring the dessert out of the freezer 20-30 minutes before serving to soften a bit. Chris Coffman Read More
(10)
Rating: 5 stars
06/24/2003
YOWZA!!! I had some strawberries I had to use before they were going to go bad and this was an excellent way to make use of them! I added a few more chopped pecans to the crust (I didn't have walnuts) and like others enjoyed it a lot better when thawed. If this treat doesn't satisfy your sweet tooth I am not sure what will! A new summer fave!! Read More
(7)
Rating: 5 stars
04/08/2004
This recipe is so easy and so yummy. Just make sure you freeze it the whole six hours it says or it will be too soft. This is a big hit with my whole family. A nice alternative to making a cake. I highly recommend it! Read More
(6)
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Rating: 4 stars
04/15/2003
We liked this recipe but my husband suggested letting it unthaw for about one half hour before serving as it is difficult to cut and eat when it is frozen otherwise it was quite good! Read More
(5)
Rating: 5 stars
04/12/2004
Good recipe. I used strawberry cool whip. I froze it then let it set in fridge. We all loved it. I made it for Easter. Thank you!! Read More
(3)
Rating: 4 stars
06/07/2003
I used fatfree cool whip and it was still very good. Read More
(3)
Rating: 1 stars
06/01/2005
did not like the consistency if it melts it's not as good Read More
(2)
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