Lemon Chiffon Dessert With Rice Krispies |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Light lemon dessert perfect finish to the evening! Found on Kellogg's web site Ingredients:
3 cups rice krispies (kellogg's is best) |
1/4 cup firmly packed brown sugar |
1/3 cup butter, melted |
1 (7 1/2 ounce) package lemon pie filling |
2 eggs, separated |
1/3 cup cold water |
1 3/4 cups boiling water |
1 tablespoon butter |
1/4 cup granulated sugar |
Directions:
1. Crush cereal to 250 ml (1 cup). Combine with brown sugar and 75 mL (1/3 cup) butter, mixing well. Reserve 50 ml (1/4 cup) crumbs. Press remainder evenly into bottom of 20 cm (8-inch) springform pan ( or 23 cm (9-inch) pie plate ) to form crust. Bake at 180 degrees C (350 degrees F) 7 minutes or until lightly browned. Cool.
2. Prepare dessert mix according to package directions, except reduce boiling water to 425 ml (1 3/4 cups). Cool 3 minutes, stirring twice. Meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry.
3. Pour half of the filling onto crust. Gently fold remainder into egg whites. Spread over first layer; sprinkle with reserved crumbs. Chill about 3 hours. Refrigerate leftovers.
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