Frozen Strawberries and Cream Dessert

Frozen Strawberries and Cream Dessert 4 graham cracker sheets 1/2 cup walnuts/pecans 10 tbsp unsalted butter melted 1 cup flour 1 cup sugar divided 2 egg whites pasteurized 1 cup heavy cream 4 oz cream cheese softened Juice of one lemon 2 cups strawberries hulled and coarsely chopped Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. In a food processor, pulse together graham cracker sheets and walnuts/pecans into fine crumbs. Pour mixture into a bowl, add butter, flour, and 1/2 cup of sugar, and mix together with a fork until thoroughly combined. Spread the crumb mixture in an even layer on the baking sheet. Bake for 15-20 minutes, stirring the crumbs halfway through. Remove from the oven and set aside to cool. In a medium bowl, using an electric hand mixer, beat egg whites and 1/2 cup of sugar until frothy, about 3 minutes (If needed, add 1/4 teaspoon of cream of tartar). Add heavy cream and beat until soft peaks form. Add cream cheese and lemon juice, and mix until creamy. Gently fold in chopped strawberries. Press half of the crumb mixture into the bottom of your 9 x 13 pan. Spread strawberries and cream mixture on top and sprinkle remaining crust/crumb mixture on top. Freeze for 3-6 hours, or overnight. When you ready to serve, let it sit out 10 minutes before cutting into squares. Garnish with additional strawberries if desired.