This is a really unique hot weather dessert; fluffy frozen raspberry filling sandwiched between nutty crumb layers. Perfect!

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
2 hrs 40 mins
total:
3 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Mix flour, pecans, butter, and brown sugar together in a bowl until crumbly; spread onto a rimmed baking sheet.

  • Bake in the preheated oven, stirring often to break up crumbles, until lightly browned, about 10 minutes. Cool crumble to room temperature.

  • Sprinkle 1/2 of the crumble into a 9x13-inch baking dish.

  • Beat raspberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer until smooth and creamy, about 10 minutes. Fold whipped topping into raspberry mixture; pour over crumble in the 9x13-inch dish. Sprinkle remaining crumble over raspberry mixture.

  • Freeze raspberry mixture until solid, at least 2 hours. Remove dish from freezer and let stand 10 minutes before cutting into squares.

Tips

Editor's Note:

Nutrition Facts

583 calories; protein 5.2g 10% DV; carbohydrates 73.1g 24% DV; fat 31.8g 49% DV; cholesterol 40.7mg 14% DV; sodium 139.8mg 6% DV. Full Nutrition