| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Pecans; chopped |
| 2 |
tb |
Lemon juice |
| 1 |
|
Jar; (7 oz) Kraft marshmallow creme |
| 1 |
pk |
(16 oz) frozen strawberries; thawed |
| 1 |
c |
Whipping cream; whipped |
INSTRUCTIONS
Combine flour and sugar. Cut in butter; add nuts. Press into 9-inch spring
pan
Bake 350 F. for 20 minutes. Cool.
Gradually add lemon juice to Kraft Marshmallow Creme, mixing until blended.
Stir in strawberries; fold in whipped cream. Pour over crumb crust.
Refrigerate for at least 2 hours. Take out and let stand a few minutes
before serving.
Posted to EAT-L Digest by pat hogberg <p_hogberg@HOTMAIL.COM> on Jan 18,
1998
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