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Add a photoServings: 1
Ingredients
- 3 x egg whites
- 1/2 tsp salt
- 1 c. sugar
- 1 tsp baking pwdr
- 1 tsp vanilla
- 1/2 c. pecans minced
- 1 c. saltines crumbled topping
- 3 ounce cream cheese softened
- 1/2 c. sugar
- 1/2 c. lowfat sour cream
- 1 c. mini marshmallows
- 1/2 tsp vanilla
- 1/2 c. whiping cream
- 1/4 c. maraschino cherries minced
Directions
- Beat egg whites and salt till soft peaks form. Mix together sugar and baking pwdr, gradually add in toegg whites and continue beating; add in vanilla and beat till stiff peaks form. Add in pecans and saltines. Mix till blended. Saltines should be crumbled with hands so they are not too fine. Place mix in 8" buttered round baking tin and bake at 350 degrees for 30 miutes. Shut off oven and leave in oven about 10 min, then cold completely. Do not worry if it falls as topping goes on top.
- Mix cream cheese with sugar and vanilla. Gently mix in whipped cream, lowfat sour cream, marshamallows and cherries. This can be made while base is colling and then put in refrigerator. Spread over merinague base and chill. This may be served as is or possibly with any fruit topping.
- 1988 Grand Champion winnerIllnois State fair
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