- Crumbed Crust
- 1/2 cup butter [1 cube]
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 cup pecans
Pan: one foil pan with lid and a regular dripper
Oven: 350′
Time: 15 minutes
- Chop pecans
- Cream butter and brown sugar
- Mix in flour and pecans
- Spread on bottom of regular dripper pan
- Bake
- Stir with fork while still hot to break into crumbs
Dessert Filling
- 1 cup sugar
- 1/3 cup from carton of egg whites or 2 egg whites
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 1/2 cup cold milk
- 1 envelope Dream Whip
- 1 [12 oz?] package frozen raspberries
- Mix egg whites and sugar
- Beat on high speed for 15 minutes!
- Whip cream in a small bowl
- Make Dream Whip in a second small bowl by combining contents of one envelope with 1/2 teaspoon vanilla and 1/2 cup cold milk
- Fold whipped cream and Dream Whip into egg white mixture
- Add partially thawed raspberries
- Sprinkle bottom of dripper pan with 1/2 of crumbs
- Pour raspberry mixture on top
- Sprinkle top of raspberry mixture with remaining crumbs
- Freeze
- To serve let set out of freezer for 5 to 10 minutes before cutting
Frozen Pineapple Dessert
- 1 20 oz can of Crushed Pineapple – drained
Substitute crushed or 16 oz frozen pineapple for raspberries