A buttery, fluffy strawberry filling is
layered with crumbled vanilla wafers in this yummy refrigerator
treat.
Virginia Strawberry
Treat
- 1 pound butter, softened
2 1/2 cups granulated sugar
1 quart strawberries, hulled and quartered
1 cup chopped pecans, toasted*
3 large fresh egg whites, beaten until stiff**
1 (12-ounce) box vanilla wafers, crushed
- Cream butter and sugar. Fold in strawberries,
nuts, and beaten egg whites.
- Line a 13 x 9 x 2-inch glass baking or
serving dish with one-third of wafer crumbs. Spoon on a layer
of half the berry mixture, add another one-third of the crumbs,
the remaining berry mixture, and the last third of the crumbs.
- Chill several hours or overnight. To serve,
cut into squares.
Makes 15 to 18 servings.
*To Toast Pecans: Place in a shallow baking
pan. Bake at 350°F
(175°C) for 15 to 20 minutes or
until pecans are lightly browned, stirring occasionally. Cool.
Or, place in skillet over medium heat and toast, stirring constantly,
until lightly browned. Be careful not to burn nuts.
**Note: Please exercise caution when using
raw eggs that are uncooked in prepared food (see Food
Safety). We suggest using a pasteurized egg white product
for this recipe.
