*  Exported from  MasterCook  *
 
                               NESSELRODE PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Egg whites
      1/4   c            Granulated sugar
      3/4   c            Coarsely chopped blanched
                         Almonds, toasted
      1/3   c            Maraschino cherries, cut
                         In fourths
    2       tb           Maraschino-cherry
                         Syrup
    1       t            Vanilla
      1/3   c            Sifted confectioners' sugar
    1 1/2   c            Heavy cream, whipped
                         . . .
    1                    Recipe Vanilla-wafer Crust
 
   Has a frozen confection filling with a Christmas garden of cherry
   poinssttias and gumdrop holly atop
   
   Beat the egg whites till foamy, add the granulated sugar gradually and beat
   till stiff. Fold in the almonds cherries, cherry syrup, and vanilla. Fold
   confectioners' sugar into whipped cream; fold into the first mixture. Pour
   into Vanilla-wafer Crust and freeze firm. Garnish top with cherry
   poinsettias and gumdrop holly leaves.
   
   Vanilla-wafer Crust: Combine 1 1/4 cups fine vanilla-wafer crumbs and 1/3
   cup melted butter or margarine. Press into buttered 9-inch pieplate; chill
   till firm, about 45 minutes.
   
   Cherry poinsettias: The stem mark of maraschino cherry will be the center
   of flower. Holding cherry at stem end, use sharp scissors to snip it in
   sixths from opposite end not quite through. Spread “petals” out around stem
   mark.
   
   Gumdrop holly leaves: With rolling pin, roll green gumdrops to 1/8 inch on
   a little sugar between sheets of waxed paper. Snip out holly-leaf shapes.
  
 
 
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