Strawberry Souffle

• 12 cup pecans, chopped
• 1 cup flour
• 13 cup brown sugar
• 12 cup butter, melted
• 4 egg whites
• 12 cup sugar
• 2 tablespoons lemon juice
• 3 tablespoons orange-flavored liqueur
• 2 (10 ounce) packages frozen sliced strawberries, thawed
• 1 (12 ounce) carton frozen whipped topping

1. Mix pecans, flour, sugar, and butter to make crumb mixture.
2. Spread into a 9x13x2-inch pan and bake at 350 degrees for 20 minutes, stirring often.
3. Remove from oven and let cool.
4. Remove 1/3 of crumbs and reserve for topping.
5. Spread remaining crumbs evenly over bottom of pan.
6. Beat egg whites until peaks form.
7. Slowly add sugar and beat 5 more minutes.
8. Fold in lemon juice, liqueur, and drained strawberries.
9. Fold in whipped topping.
10. Spread mixture over crumbs.
11. Sprinkle reserved crumbs on top.
12. Cover and freeze for at least 6 hours.
13. Remove from freezer and let stand for 20 minutes before serving.
14. Cut into squares.

pecans, flour, brown sugar, butter, egg whites, sugar, lemon juice, orangeflavored liqueur, strawberries, frozen whipped topping

Taken from www.food.com/recipe/strawberry-souffle-155111 (may not work)