Frozen Strawberry Crunch Cake

INGREDIENTS

1 

box Nature Valley Granola Bars

1/3 

cup brown sugar

1/2 

cup flour

6 

tablespoons melted butter

2 

egg whites

1/2 

cup sugar

1 

cup heavy whipping cream

1 

lemon

4 

ounces cream cheese

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!

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