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Grand Champion Angel Cream Dessert
3 egg whites
1/2 t salt
1 c sugar
1 t baking powder
1 t vanilla
1/2 c pecans,chopped
1 c saltines,crumbled
topping
3 oz cream cheese,softened
1/2 c sugar
1/2 c sour cream
1 c mini marshmallows
1/2 t vanilla
1/2 c whiping cream
1/4 c maraschino cherries,chopped
Beat egg whites and salt until soft peaks form. Mix together sugar
and baking powder, gradually add toegg whites and continue beating; add
vanilla and beat until stiff peaks form.
Add pecans and saltines. Mix
until blended. Saltines should be crumbled with hands so they are not
too fine. Place mixture in 8" buttered round baking tin and bake at
350 degrees for 30 miutes. Shut off oven and leave in oven about 10
minutes, then cool completely. Don't worry if it falls as topping goes
on top.
Mix cream cheese with sugar and vanilla. Gently fold in whipped cream,
sour cream, marshamallows and cherries. This can be made while base is
colling and then put in refrigerator. Spread over merinague base and
refrigerate. This may be served as is or with any fruit topping. |
