Ingredients Jump to Instructions ↓

  1. 2 1/2 cup Quaker Oats, uncooked (quick or old-fashioned)

  2. cup Brown sugar, firmly packed

  3. cup Butter or margarine; melted

  4. 1 1/2 pint Fresh strawberries

  5. 2 tablespoons Unflavored gelatine

  6. cup COLD water

  7. 1 cup Granulated sugar

  8. 1 tablespoon Lemon juice

  9. 3 drops Red food coloring

  10. 2 Egg whites

  11. 1 cup Whipping cream; whipped

Instructions Jump to Ingredients ↑

  1. CRUMB BASE STRAWBERRY FILLING For base, combine oats, sugar and butter, mixing until crumbly. Place in a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes, stirring occasionally. Set aside ½ cup of crumb mixture for topping. Firmly press remaining mixture into an ungreased 13 x 9-inch baking pan. Chill.

  2. For filling, crush ½ pint of the strawberries. Slice remaining strawberries; set aside. Soften gelatine in cold water. Combine softened gelatine, crushed strawberries, sugar, lemon juice and food coloring in saucepan. Cook over low heat, stirring occasionally until gelatine and sugar are dissolved. Cool to room temperature.

  3. Place crushed strawberry mixture and egg whites in large mixing bowl.

  4. Beat at high speed on electric mixer until mixture is thick and mounds when dropped from a spoon. Fold in whipped cream and sliced strawberries. Spread evenly over crumb base. Sprinkle with reserved crumb mixture. Chill several hours or until set. Cut in pieces; garnish with strawberry halves. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias


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