Crowd-Pleaser
Strawberry-Pecan Meringue Dessert
Ingredients
- 6 egg whites
- ¾ tsp cream of tartar
- 2¼ cups sugar, divided
- 2 cups crushed saltine crackers
- ½ cup chopped pecans
- 1 Tbsp vanilla extract
- 1 (16-oz) carton frozen whipped topping, thawed
- 1 (16-oz) container strawberries, sliced
Instructions
- Preheat oven to 350°F. Beat egg whites in a large bowl at high speed with a mixer until foamy. Add cream of tartar; beat until soft peaks form.
- Gradually beat in 2 cups sugar, 1 Tbsp at a time, until stiff glossy peaks form. Fold in crackers, nuts, and vanilla. Spoon mixture into a lightly greased 13-x 9-inch baking dish.
- Bake 25 to 35 minutes or until top is lightly browned and edges begin to crack. Cool completely on a wire rack.
- Spread whipped topping over baked meringue.
- Stir together strawberries and ¼ cup sugar; let stand 15 minutes.
- Spoon strawberry mixture over whipped topping; serve immediately. Store any leftovers in refrigerator.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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