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Ingredients

1 cup all-purpose flour ½ cup chopped pecans ½ cup butter ¼ cup brown sugar 2 cups fresh raspberries 1 cup white sugar 2 egg whites 2 teaspoons lemon juice 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Nutrition Info

582.7 calories carbohydrate: 73.1 g cholesterol: 40.7 mg fat: 31.8 g fiber: 4.2 g protein: 5.2 g saturatedFat: 18.5 g servingSize: - sodium: 139.8 mg sugar: 53.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C).
Mix flour, pecans, butter, and brown sugar together in a bowl until crumbly, spread onto a rimmed baking sheet.
Bake in the preheated oven, stirring often to break up crumbles, until lightly browned, about 10 minutes. Cool crumble to room temperature.
Sprinkle 1/2 of the crumble into a 9x13-inch baking dish.
Beat raspberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer until smooth and creamy, about 10 minutes. Fold whipped topping into raspberry mixture, pour over crumble in the 9x13-inch dish. Sprinkle remaining crumble over raspberry mixture.
Freeze raspberry mixture until solid, at least 2 hours. Remove dish from freezer and let stand 10 minutes before cutting into squares.

6 servings

This is a really unique hot weather dessert;fluffy frozen raspberry filling sandwiched between nutty crumb layers. Perfect!