Cloutie Dumpling with Ginger Cream
INGREDIENTS:
-Thank You Pkg
-- SERVES 12 - 15
6 Egg whites
3/4 ts Cream of tartar
2 c Sugar
2 c (about 45) crushed soda
-crackers
3/4 c Chopped nuts
2 ts Vanilla
2 c Whipping cream*
21 oz Can Thank You Cherry Pie
-Filling
-Thank You Pkg
-- SERVES 12 - 15
6 Egg whites
3/4 ts Cream of tartar
2 c Sugar
2 c (about 45) crushed soda
-crackers
3/4 c Chopped nuts
2 ts Vanilla
2 c Whipping cream*
21 oz Can Thank You Cherry Pie
-Filling
Preheat oven to 350 deg.
Beat egg whites until frothy, add cream of tartar, then gradually add sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla. Spread in well buttered 9 x 13 glass baking dish. Bake at 350 for 25 min. Cool on rack. Whip cream, spread over top and spoon pie filling over cream. Chill several hours or overnight before serving. *I have used two packages of Dream Whip in this to cut down on cals.
Recipe came from the back of a pie filling can. Our son requests this every year for his birthday "cake" and I have taken it to work for Valentine's Day more than once. It always goes over BIG! Vicki in Flo, MO
MM by Cathy Svitek
Beat egg whites until frothy, add cream of tartar, then gradually add sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla. Spread in well buttered 9 x 13 glass baking dish. Bake at 350 for 25 min. Cool on rack. Whip cream, spread over top and spoon pie filling over cream. Chill several hours or overnight before serving. *I have used two packages of Dream Whip in this to cut down on cals.
Recipe came from the back of a pie filling can. Our son requests this every year for his birthday "cake" and I have taken it to work for Valentine's Day more than once. It always goes over BIG! Vicki in Flo, MO
MM by Cathy Svitek