| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | Egg whites | |
| 1/4 | ts | Salt |
| 2/3 | c | Sugar |
| 9 | Fudge covered oreo chocolate sandwich cookies; divided | |
| 1/2 | c | Planters® almonds; finely chopped |
| 1 | ts | Baking powder |
| 1 | c | Heavy cream |
| 1 | tb | Instant coffee granules |
| Mint sprigs; optional |
INSTRUCTIONS
In medium bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks form; gradually beat in sugar until stiff and glossy. Coarsely chop 5 cookies. Fold chopped cookies, almonds and baking powder into beaten egg whites. Spread into greased 9-inch pie plate. Bake at 350°F for 25 to 30 minutes until lightly browned. Cool completely on wire rack. In large bowl, with electric mixer at high speed, beat heavy cream and instant coffee until stiff; beat heavy cream and instant coffee until stiff; spread over pie. Halve remaining cookies; arrange around edge of pie. garnish with mint springs if desired. Chill until serving time. Recipe by: Nabisco® Oreo® Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 13, 1998
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