This pretty pink dessert is the perfect cool treat for welcoming the warm spring weather and celebrating fresh strawberries! This dessert must be frozen for 6 hours before serving, so remember to factor this extra time into your baking plan.

• 1 cup all-purpose flour
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/2 cup melted butter
• 2 1/2 cups strawberries, finely chopped
• 1/2 cup white sugar
• 1 tablespoon lemon juice
• 1 (16-ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C).

To make the crust: Combine flour, nuts, and brown sugar. Add melted butter, tossing to combine the ingredients. Spread the mixture in a pan and bake the crust mixture at 350 degrees F (175 degrees C) for 15 minutes, stirring occasionally until lightly browned. Take 1 1/2 cups of the browned crust and press to the bottom of the 9 x 13 inch pan. Reserve the remaining crust.

Filling: In large bowl combine strawberries, sugar, and lemon juice. Fold whipped topping into the mixture. Carefully spoon filling over the crust mixture. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hours or until firm. (You will need the full 6 hours).