INGREDIENTS

INSTRUCTIONS

CRUMB BASE
STRAWBERRY FILLING
For base, combine oats, sugar and butter, mixing until crumbly.  Place in
a shallow baking pan.  Heat in preheated moderate oven (350 F.) about 10
minutes, stirring occasionally.  Set aside 1/2 cup of crumb mixture for
topping.  Firmly press remaining mixture into an ungreased 13 x 9-inch
baking pan.  Chill.
For filling, crush 1/2 pint of the strawberries.  Slice remaining
strawberries; set aside.  Soften gelatine in cold water. Combine softened
gelatine, crushed strawberries, sugar, lemon juice and food coloring in
saucepan.  Cook over low heat, stirring occasionally until gelatine and
sugar are dissolved.  Cool to room temperature.
Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds
when dropped from a spoon.  Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base.  Sprinkle with reserved crumb mixture.
Chill several hours or until set.  Cut in pieces; garnish with strawberry
halves.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

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