Strawberry Souffle

Ingredients

• 1/2 cup pecans, chopped
• 1 cup flour
• 1/3 cup brown sugar
• 1/2 cup butter, melted
• 4 large egg whites
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 3 tablespoons orange-flavored liqueur
• 2 (10 ounce) packages frozen sliced strawberries, thaw, drain and reserve 1/4 c syrup
• 12 ounces Cool Whip

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Combine the pecans, flour, sugar and butter to make the crumb mixture.

3. 3

   Spread in a 9x13" dish; bake at 350 degrees for 20 minutes, stirring often.

4. 4

   Remove from oven and let cool.

5. 5

   Remove 1/3 of the crumbs and reserve; spread the remaining crumbs evenly in the dish.

6. 6

   Beat egg whites until peaks form; slowly add the sugar and beat 5 minutes more.

7. 7

   Fold in the lemon juice, liqueur, berries and 1/4 c of berry syrup.

8. 8

   Spread over the crumbs and top with the reserved crumbs.

9. 9

   Cover and freeze 6 hours or overnight.

10. 10

    Let stand at room temperature for 20 minutes before serving.

11. 11

    Cut into squares to serve.