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Grand Champion Angel Cream Dessert

Grand Champion Angel Cream Dessert is built on Egg Whites, Salt, Cp Sugar, Baking Powder, and Vanilla. Keep it handy for the next time you cook it.

Ingredients

• 3
• 1/2 tsp
• 1
• 1 tsp
• 1 tsp
• 1/2
• 1
• 3 oz
• 1/2
• 1/2
• 1
• 1/2 tsp
• 1/2
• 1/4

Method (preview)

1. 1

   Beat egg whites and salt until soft peaks form.

2. 2

   Mix together sugar and baking powder, gradually add toegg whites and continue beating; add vanilla and beat until stiff peaks form.

3. 3

   Add pecans and saltines.

4. 4

   Mix until blended.

5. 5

   Place mixture in 8" buttered round baking tin and bake at 350 degrees for 30 miutes.

6. 6

   Shut off oven and leave in oven about 10 minutes, then cool completely.

7. 7

   Don't worry if it falls as topping goes on top.

8. 8

   Mix cream cheese with sugar and vanilla.

9. 9

   Gently fold in whipped cream, sour cream, marshamallows and cherries.

10. 10

    Spread over merinague base and refrigerate.

11. 11

    This may be served as is or with any fruit topping.

12. 12

    Sharon Roach 1988 Grand Champion winner