Frozen Strawberry Crunch Cake

Prep Time: 20 minutes

Total Time: 3 hours, 20 minutes

Serving Size: 12 pieces

Ingredients

1. 1 box Nature Valley Granola Bars
2. 1/3 cup brown sugar
3. 1/2 cup flour
4. 6 tablespoons melted butter
5. 2 egg whites
6. 1/2 cup sugar
7. 1 cup heavy whipping cream
8. 1 lemon
9. 4 ounces cream cheese
10. 1 1/2 cups freshly chopped strawberries 

Directions

• Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb.
• In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-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 fresh 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!