Strawberry angel delight
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flour |
| ¼ | cup | Brown sugar |
| ¼ | cup | Butter |
| ⅓ | cup | Pecans; chopped |
| 2 | tablespoons | Lemon juice |
| 1 | Jar; (7 oz) Kraft marshmallow creme | |
| 1 | pack | (16 oz) frozen strawberries; thawed |
| 1 | cup | Whipping cream; whipped |
Directions
Combine flour and sugar. Cut in butter; add nuts. Press into 9-inch spring pan
Bake 350 F. for 20 minutes. Cool.
Gradually add lemon juice to Kraft Marshmallow Creme, mixing until blended.
Stir in strawberries; fold in whipped cream. Pour over crumb crust.
Refrigerate for at least 2 hours. Take out and let stand a few minutes before serving.
Posted to EAT-L Digest by pat hogberg <p_hogberg@...> on Jan 18, 1998