strawberry/pineapple tarts in cereal-mallow shells
| Measure | Ingredient |
|---|---|
| 2½ cup | Oven-toasted rice cereal |
| ¼ pounds | Marshmallows |
| 2 tablespoons | Evaporated milk |
| 1½ cup | Diced strawberries |
| ¼ cup | Sugar |
| 3 tablespoons | Cornstarch |
| ¾ cup | Pineapple juice |
| 1 cup | Diced pineapple |
| ⅛ teaspoon | Salt |
| 1 teaspoon | Butter |
| 6 | Baked tart shells |
| Vanilla ice cream |
CEREAL-MALLOW SHELLS
STRAWBERRY/PINEAPPLE TARTS
Shells: Melt marshmallows with milk over simmering water, stir until smooth. Add to cereal, toss to mix. Press on bottoms and sides of 6 small, buttered tart pans. Cool. Remove shells from pans. Tarts: Mix strawberries and sugar. Make a smooth paste of cornstarch and a little pineapple juice.
Add remaining pineapple juice, diced pineapple and salt. Cook, stirring constantly until thickened. Add butter, strawberries and more sugar if desired. Cool. Pour into shells and serve topped with vanilla ice cream.
Tootie's Notes: You can use chocolate ice cream or orange ice instead of vanilla ice cream.
Recipe by: Sarah Elizabeth Barton-Mother Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Jul 23, 1997
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