| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Jewish | Chocolate, Desserts, Pies | 6 | Servings |
INGREDIENTS
| Bradshaw bdgm08b | ||
| 16 | Girl scout thin mint cookies | |
| 3 | Egg whites | |
| 1/8 | ts | Salt |
| 3/4 | c | Sugar |
| 1/2 | c | Chopped nuts |
| 1/2 | ts | Vanilla |
| 1 | c | Heavy cream, whipped |
| Shaved chocolate, opt. |
INSTRUCTIONS
Preheat oven to 325. Roll cookies between two sheets of wax paper to make fine crumbs (can freeze cookies a few minutes for easy rolling). Beat egg whites and salt until stiff and glossy. Fold in crumbs; nuts and vanilla. Spread in buttered 8 inch pie plate. Bake for 35 minutes. Cool and refrigerate 3 hours. Cover w/whipped cream and shaved chocolate. Denise Bradshaw Posted to JEWISH-FOOD digest V97 #049 by Nancy Berry <[email protected]> on Feb 12, 1997.
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