Yield: 25 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Strawberries, frozen -- |
| \N \N | Thawed |
| ¼ cup | Sugar |
| \N \N | And drained |
| 1 \N | Gelatine -- unflavored |
| \N \N | (envel) |
| 8 ounces | Cheese, cream -- softened |
| ¼ cup | Milk -- skim |
| \N \N | PEANUTTY CRUST----- |
| 1 tablespoon | Margarine |
| \N \N | Or mini |
| 2 tablespoons | Peanut butter |
| 2 cups | Cereal, rice -- oven |
| \N \N | Toasted |
| 2 cups | Marshmallows (4 oz) regular |
In blender, puree strawberries. Add cream cheese and sugar; process until thoroughly blended.
In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. While processing, through feed cap, gradually add gelatine mixture to blender and process until blended. Pour into large bowl. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 50 minutes. Pour into Peanutty Crust; chill until firm, about 2 hours. To serve cut into squares.
PEANUTTY CRUST: In large saucepan, over low heat melt margarine and peanut butter. Stir in marshmallows until melted. Stir in rice cereal. Quickly turn into 9-inch pan sprayed with no stick cooking spray. Press with greased spatula into bottom; chill.
SUBSTITUTION: Use 10 oz frozen raspberries, thawed and drained. Puree as above; strain, if desired , and return to blender. Increase sugar to ½ cup.
Recipe By :
From: Date: 05/28 File