Frozen Strawberry Fluff with Gluten Free Option

Prep Time
Preparation 20 minsCook Time
Total Time 20 mins Total Time
Serves 16     adjust servings

Ingredients

    For the fluff

    • 2 egg whites *see note
    • 16 oz. frozen strawberries, thawed slightly
    • 3/4 cup sugar (you can also add one very ripe banana and reduce the sugar to 1/2 cup)
    • 8 oz. Cool Whip
    • 1 teaspoon vanilla

    For the crust

    • 1 Tablespoon butter
    • 8 Tablespoons butter, melted
    • 3 cups graham cracker crumbs (about 18 whole graham crackers) *see note for GF option
    • 1 Tablespoon water or more, if needed
    • Sliced strawberries, chocolate syrup, and fresh whipped cream (optional)

    Instructions

    1. In a small bowl combine melted butter and crushed graham crackers. Stir until the crumbs start to adhere together. If needed, add water by the Tablespoon until the crumbs stick together. Use the Tablespoon of butter to grease 2 9 in deep dish pie pans or 1 9x13 inch pan. Use your fingers to press graham cracker mixture into the pan.
    2. In the bowl of an electric mixer, beat sugar, egg whites, and strawberries (and bananas if you're going that route) for 15 minutes or until puffed and fluffy. Stir in cool whip and vanilla.
    3. Divide strawberry mixture evenly between the 2 pans. Wrap tightly in saran wrap, then foil and freeze for 24 hours. Keeps in the freezer for 3 months. To serve, place frozen pan in an inch of extra hot water for about 5 minutes then slice. Top with fresh berries, whipped topping, and chocolate syrup, if desired.

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    Recipe Notes

    *There is a small risk in consuming raw egg whites, specifically for vulnerable populations such as young children, pregnant women, or those with a compromised immune system. If you're worried about raw egg whites, look for pasteurized eggs in your grocery store.
    *For gluten free version, substitute graham crackers with 2½ cups gluten free graham cracker crumbs-Kinnikinnick is the brand I usually use.
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