PRETZEL CRUMB CRUST
3/4 c Crushed pretzels
3 tb Sugar
6 tb Melted butter
FILLING
1 Envelope unflavored gelatin
1/2 c Sugar; divided
1/4 ts Salt
1 c Milk
2 Egg yolks; slightly beaten
1/2 c Creamy peanut butter
2 Egg whites
1 ct (4.5-oz) whipped topping;
-thawed (Pet or Cool Whip)
Crust: Combine ingredients and press firmly into a 9-inch pan. Bake at 350
degrees for 8 minutes. Cool.
Filling: Combine gelatin, 1/4 cup sugar and salt in sauce pan. Stir in egg
yolks and milk. Stir and cook over medium heat until mixture comes to a
boil. Remove from heat, add peanut butter and stir until smooth. Chill,
stirring occasionally until partially set.
Beat egg whites until foamy, gradually beat in 1/4 cup sugar and beat
until stiff with shiny peaks. Fold in peanut butter mix. Fold in whip
topping.
ARKANSAS TODAY, CHANNEL 11, KTHV
04/03/1991
“COOKING WITH DON BINGHAM”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings