Frozen Strawberry Crunch Cake

Steps

• 1

  Preheat oven to 350°F. Put the Nature Valley™ granola bars in a food processor and process until you achieve a fine crumb. Reserve half of the crumbs (about 3/4 cup) for topping.
• 2

  In a large bowl, combine remaining crumbs with the brown sugar, flour and melted butter. Spread crumb mixture into an 8x8-inch baking dish that has been covered with parchment paper and bake at 350°F for 10 minutes. Let cool.
• 3

  In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.
• 4

  In another bowl, mix squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Add heavy cream mixture.
• 5

  Fold the fresh strawberries into the cream mixture.
• 6

  In a buttered glass dish, press the butter-crumb crust mixture on the bottom. Top with strawberry mix and then add the reserved granola crumbs to the top.
• 7

  Cover and freeze for three hours or more and enjoy!