| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies, Desserts |
8 |
Servings |
INGREDIENTS
|
|
Butter |
| 9 |
|
Twinkies |
| 3 |
|
Eggs; Large, Seperated |
|
|
Cream Of Tartar; Dash of |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Vanilla Extract |
| 6 |
oz |
Chocolate Chips; Semisweet |
| 1 |
c |
Pecans; Chopped |
| 1 |
c |
Heavy Cream; Whipped |
INSTRUCTIONS
Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in
thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat
egg whites, with the cream of tartar and sugar, adding vanilla. Melt
chocolate chips in the top of a double boiler. Add egg yolks to chocolate,
slowly, continuing to stir over boiling water. Fold chocolate into egg
whites. Spread over Twinkies, then sprinkle with about half of the nuts.
Layer on more twinkies, more chocolate, more nuts. Continue layering. Top
with whipped cream and a single whole Twinkie. Chill and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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