Frozen blackberry pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chopped nuts |
| 1¼ | cup | Flour |
| 2 | cups | Blackberries |
| 2 | Egg whites | |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Brown sugar |
| ½ | cup | Melted butter |
| 1 | cup | Sugar |
| 1 | 8 oz pckg Cool Whip | |
Directions
CRUST
FILLING
: Mix nuts, flour, brown sugar and melted butter together and spread evenly in a 9-inch by 13-inch baking pan. Bake at 350 degrees for 20 minutes, stirring after 10 minutes. Reserve ¼ cup of this toasted crust to sprinkle on top Press remaining mixture bakc in pan to cool.
: Beat egg whites unitl stiff. Add sugar and beat again. Add lemon juice and beat unitl mixed. Fold in blackberries gently and then cool whip. Spread berry mixture on crust. Sprinkle with remaining crumbs and freeze.
Source: "Wild and Free: A Cookbook and Guide to Northwest Blackberries" by Kaethe Fulton. Published in the Everett Herald Food Section August 8th 1994.
Found for you by Fran McGee.
Submitted By ROBERT MILES On 05-09-95