Yield: 8 Servings
Measure | Ingredient |
---|---|
½ cup | Flour |
¼ cup | Brown sugar |
¼ cup | Butter |
⅓ cup | Pecans; chopped |
2 tablespoons | Lemon juice |
1 \N | Jar; (7 oz) Kraft marshmallow creme |
1 pack | (16 oz) frozen strawberries; thawed |
1 cup | Whipping cream; whipped |
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