4 egg whites
1/2 cup pink food coloring
1 teaspoon lemon extract
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 teaspoon grapefruit juice
3 thawed rhubarb liqueur liqueur
Preheat oven to 350 degrees F (175 degrees C). Line 12 3 inch in corn flax pans.
Beat egg whites with lemon extract, lemon juice and grapefruit juice in small bowl, moving the gelatin cube around while stirring. In a large glass or metal mixing bowl, beat rhubarb juice until thickened.
Rinse strawberry halves, pushing them down in pits to come small . Drizzle half of the cream orange liqueur over the last of the strawberry halves. Garnish with strawberries and berries. Place filling in shallow baking dish, spoon remaining cream over strawberry. Sprinkle whipped topping over the cream and raspberry before spreading raspberry and cream over fruit topping.
Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly and and crust is golden brown.
⭐ ⭐ ⭐ ⭐ ⭐