Angel torte

Yield: 12 Servings

Measure Ingredient
1½ cup Vanilla wafers; crushed
6 tablespoons Butter; (3/4 stick) melted
\N \N Ground nutmeg
1 \N Envelope unflavored gelatin
¾ cup Granulated sugar
1 dash Salt
2 \N Egg whites
1 tablespoon Lemon juice
½ teaspoon Vanilla
1 pack (2-ounce) whipped dessert topping mix (such as Dreamwhip)
1 cup Sour cream
\N \N Whipped cream (garnish); optional
\N \N Cherries (garnish); optional

Combine vanilla wafer crumbs, melted butter and ¼ teaspoon nutmeg; mix thoroughly. Press into bottom of 9-inch springform pan. In saucepan, combine gelatin, sugar and salt with 1¼ cups water. Cook and stir until gelatin dissolves. Remove from heat. Chill in refrigerator until partly set. Add egg whites, lemon juice and vanilla. Beat until very fluffy, about 5 minutes. Prepare topping mix according to package directions; fold into gelatin mixture, along with sour cream. Pile mixture into prepared crust.

Sprinkle with additional nutmeg. Garnish with whipped cream and cherries.

Chill until firm. Yield: 12 servings.

Recipe by: St. Louis Post-Dispatch 12/25/95 Posted to MC-Recipe Digest V1 #863 by Nancy Berry <nlberry@...> on Oct 24, 1997

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