Ingredients for Hazel's Frozen Strawberry Cake
- Vanilla Wafer
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- 1 cup chopped pecans
- 1 (8 ounce) container Cool Whip, thawed
- Frozen Strawberries
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How to Make Hazel's Frozen Strawberry Cake
- Line a 9x13 inch sheet cake pan with half of the prepared crumb mixture.
- In a saucepan, whisk together 1/2 cup (1 stick) of softened butter, 1 cup powdered sugar, and 2 large eggs. Cook over low heat, whisking constantly, until the mixture thickens and is smooth (about 5-7 minutes).
- Remove from heat and stir in 2 teaspoons of vanilla extract. Let cool completely.
- Spread the cooled butter mixture evenly over the crumb layer in the pan.
- Sprinkle 1 cup of chopped pecans over the butter mixture.
- Spread 1/2 (8 ounces) of container of Cool Whip evenly over the pecans.
- Arrange 2 cups of fresh sliced strawberries over the Cool Whip.
- Spread the remaining 1/2 (8 ounces) container of Cool Whip over the strawberries.
- Sprinkle the remaining crumb mixture evenly over the top layer of Cool Whip.
- Freeze for at least 4 hours, or preferably overnight.
- Let thaw for 15-20 minutes before serving to allow for easier slicing.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
133g
Fat
29g
Carbs
12g
