Frozen Strawberry Crunch Cake

by Lisa Goldberg

on Dec 13

This creamy frozen strawberry crunch cake is made with fresh strawberries and topped with crunchy Nature Valley granola bars.

INGREDIENTS:

DIRECTIONS:

Put the Nature Valley granola bars in a food processor and process until you achieve a coarse crumb.
In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8×8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside.
In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.
Continue to add the freshly squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated.
Fold the fresh strawberries into the cream mixture.
In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top.
Cover and freeze for three hours or more and enjoy!