Post by chief_cook2 on Apr 5, 2005 18:25:57 GMT -6
Heavenly OREO® Angel Pie
Recipe Rating:
Prep Time: 25 min
Total Time: 50 min
Makes: Makes 8 servings.
3 egg whites
1/4 tsp. salt
2/3 cup sugar
9 OREO Fudge Covered Chocolate Sandwich Cookies, divided
1/2 cup PLANTERS Almonds, finely chopped
1 tsp. CALUMET Baking Powder
1 cup whipping cream
1 Tbsp. MAXWELL HOUSE Instant Coffee granules
BEAT egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form; gradually beat in sugar until stiff and glossy.
COARSELY chop 5 cookies. Fold chopped cookies, almonds and baking powder into beaten egg whites. Spread into greased 9-inch pie plate.
BAKE at 350°F for 25 to 30 minutes until lightly browned. Cool completely on wire rack.
BEAT cream and instant coffee in large bowl with electric mixer on high speed until stiff; spread over pie. Halve remaining cookies; arrange around edge of pie. Garnish with mint sprigs, if desired. Refrigerate until serving time.
Recipe Rating:
Prep Time: 25 min
Total Time: 50 min
Makes: Makes 8 servings.
3 egg whites
1/4 tsp. salt
2/3 cup sugar
9 OREO Fudge Covered Chocolate Sandwich Cookies, divided
1/2 cup PLANTERS Almonds, finely chopped
1 tsp. CALUMET Baking Powder
1 cup whipping cream
1 Tbsp. MAXWELL HOUSE Instant Coffee granules
BEAT egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form; gradually beat in sugar until stiff and glossy.
COARSELY chop 5 cookies. Fold chopped cookies, almonds and baking powder into beaten egg whites. Spread into greased 9-inch pie plate.
BAKE at 350°F for 25 to 30 minutes until lightly browned. Cool completely on wire rack.
BEAT cream and instant coffee in large bowl with electric mixer on high speed until stiff; spread over pie. Halve remaining cookies; arrange around edge of pie. Garnish with mint sprigs, if desired. Refrigerate until serving time.