Angel Cream Dessert
|Sugar||1 1⁄2 Cup (24 tbs) (Divided)|
|Baking powder||1 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon (Divided)|
|Saltine cracker crumbs||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Mini marshmallows||1 Cup (16 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped maraschino cherries||1⁄4 Cup (4 tbs)|
|Assorted fruit||1 Cup (16 tbs) (Fresh Fruits)|
Preheat oven to 350°F.
Grease 8-inch round baking pan.
Beat egg whites and salt until soft peaks form.
Combine 1 cup of the sugar and the baking powder; gradually beat into egg whites.
Add 1 teaspoon of the vanilla and beat until stiff and glossy.
Fold in crackers and pecans.
Pour into prepared pan.
Bake 30 minutes.
Turn off oven and let stand in oven 10 minutes.
Remove from oven and cool completely; center will fall.
Remove from pan.
Combine cream cheese with remaining 1/2 cup sugar and 1/2 teaspoon vanilla.
Gently fold in marshmallows, whipped cream, sour cream and cherries.
Spread over cooled base and refrigerate.