raspberry yum yum

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/2 cup chopped pecans
• 1/2 cup butter
• 1/4 cup brown sugar
• 2 cups fresh raspberries
• 1 cup white sugar
• 2 egg whites
• 2 teaspoons lemon juice
• 1 (8 ounce) container frozen whipped topping (such as cool whip®), thawed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 3 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• mix flour, pecans, butter, and brown sugar together in a bowl until crumbly; spread 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.