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Strawberry Angel Delight
1/2 c Flour
1/4 c Brown sugar
1/4 c Butter
1/3 c Pecans; chopped
2 tb Lemon juice
1 Jar; (7 oz) Kraft marshmallow creme
1 pk (16 oz) frozen strawberries; thawed
1 c 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.