Ron Wilson

Ron Wilson

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Rita's Frozen Strawberry Dessert


Make it ahead!


•1 cup all-purpose flour

•1/4 cup packed brown sugar

•1/2 cup cold butter, cubed

•1/2 cup chopped pecans

•2 cups frozen unsweetened strawberries, thawed

•1 cup sugar

•1 teaspoon lemon juice

•1 cup heavy whipping cream, whipped


•1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in. square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.

•2. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Sprinkle the remaining mixture into an 8-in. square dish.

•3. In a large bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight.

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