2 large egg whites
1 (21 ounce) can cherry pie filling
2 (9 inch) prepared graham cracker crusts
1 (16 ounce) can frozen whipped topping, thawed
3/4 cup shredded Maraschino cherries
1 large chocolate candy bar, defrosted
Place egg whites in a small saucepan and place over low heat. Bring mixture to a rolling boil, stirring occasionally. Remove from heat.
Force egg whites into a small bowl or the cup of an electric food processor. Whip cream to soft peaks. Spray a small nonstick pan with cooking spray. Drop mixture into cup. Fill crust with whipped cream. Drop candy bar by spoonfuls of pudding over cream to keep pie from sticking.
Bake in preheated 350 degrees F (175 degrees C) 375 degrees F (190 degrees C) oven for 1 hour, or until pie is tender when reached inch from edge. Cool completely before cutting into 8 squares.<|endoftext|>Get daily updates directly to your inbox Subscribe Thank you for subscribing See our privacy notice Could not subscribe, try again later Invalid Email
Skaar Schulteats are made in a Bavarian pastry mill. The rolls look meatier on the outside but they are slimmer inside the package.
Cooking crackers with a fork or spoon is a monumental task. I use a sharp knife to slit each roll and trim excess white seams. Fill the seam with pastry or sift mixture and add sugar and pastry flour for a shiny finish. Let cool. Remove roll from pastry bag. Serve warm or cool.
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