Yield: 12 servings
Measure | Ingredient |
---|---|
1 pounds | Filled Sugar Wafers |
½ cup | Soft Margarine |
1 cup | Powdered sugar |
½ teaspoon | Vanilla extract |
¼ teaspoon | Almond extract |
3 \N | Eggs, separated |
12 ounces | Frozen strawberries, |
\N \N | Thawed and drained |
½ cup | Walnuts, chopped |
1½ cup | Heavy cream, whipped |
1. Two days before serving, crush wafers medium fine; spread half of the crumbs in a 12"X 8"X 2" baking dish. 2. With mixer at medium speed throroughly mix butter with sugar and extracts. 3. Add egg yolks, one at a time, beating well after each
addition. 4. Beat egg whites until stiff, but not dry; fold into butter mix. 5. Drop this over crumbs making a thin layer. 6. Spoon on the berries, sprinkle with nuts. 7. Spread with whip cream; sprinkle on the rest of the crumbs. 8. Refridgerate 36 to 48 hours.
Out of Good Housekeeping Christmas Cookbook Typed by Brigitte Sealing