Wednesday, June 13, 2012

#Kellogg's Lemon Chiffon Dessert

Kellogg's Lemon Chiffon Dessert

Prep Time:  20 mins.

INGREDIENTS:

3 cups (750 ml) Rice Krispies cereal
1/4 cup (50 ml) firmly~packed brown sugar
1/3 cup (75 ml) butter, melted
1 package (212 g) Lemon Pie
2 eggs, separated
1/3 cup (75 ml) cold water
1 3/4 cup (425 ml) boiling water
1 tablespoon (15 ml) butter
1/4 cup (50 ml) granulated sugar

DIRECTIONS:

1.  Crush the cereal to 1 cup (250 ml).  Combine with brown sugar and 1/3 cup (75 ml) butter, mixing well.  Reserve 1/4 cup (50 ml) crumbs.  Press remainder evenly into bottom of an 8" (20 cm) springform pan or a 9" (23 cm) pie plate to form crust.  Bake at 350° (180° F) for 7 minuets or until lightly browned.  Cool.

2.  Prepare dessert mix according to the package directions, except reduce boiling water to 1 3/4 cups (425 ml).  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 into the crust.  Gently fold remainder into egg whites.  Spread evenly over first layer; sprinkle with reserved crumbs.  Chill about 3 hours.  Refrigerate leftovers.

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