1/2 cup vegetable oil
1 (5 ounce) can sliced peaches, drained 1/2
1 (6 ounce) can sliced black olives, drained
2 tablespoons lemon juice
1 lemon, juiced
1 cup boiling water
Heat oven to 350 degrees F.
Combine oil, peaches, black olives, lemon juice and boiling water; add to 1-1/2 cup of pecan mixture. Fold in lemon zest. Pour layer over peach mixture.
Cover and chill at least 2 hours. Cut into 3/4 inch squares. Store in cool, dark place. Cover and freeze for 2 hours or until firm.
Loved it and so did my husband! It is low in fat and could use some added baking soda... I threw in a can of evaporated milk and about a cup of powdered milk to make it thicker... it turned out in every way, except for the texture of some of the whites not completely yucky. It is definitely delicious once mixed with the whites and the fat is incorporated.
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