I bumped into this recipe at Cookie Madness, which has turned out to be one of my daily reads, mostly just to have my virtual sugar fix, since I’m still dieting and all. Anyhow I decided enough is enough, and I would just let it all rip this weekend, or at least today, it’s a holiday for Pete’s sake! (the things I come up with to allow me some sweets).
Butter for greasing dish
1 1/2 cups Nilla Wafer crumbs, regular or reduced fat (I obviously used reduced)
4 tablespoons butter (regular salted type), melted
4 egg whites, room temperature — large
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 cup heavy whipping cream
1 1/2 tablespoons granulated sugar
½ teaspoon vanilla extract (this part I skipped and just bought some Cool Whip Lite)
1 pint assorted berries, sweetened to taste with sugar
3. Beat egg whites with an electric mixer until soft peaks begin to form. Slowly add the 1/2 cup sugar to the egg whites. When whites are stiff, beat in the vanilla and pinch of salt.
5. Bake crust & egg white mixture for 16-18 minutes or until top is golden brown. Let cool on a wire rack until ready to serve.
6. Spread whip cream over cooled meringue. Arrange berries on top.