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KELLOGG'S* RICE KRISPIES* Lemon Chiffon Dessert

By: KELLOGG'S* RICE KRISPIES*  
"This light elegant lemon pie is a perfect summer evening dessert."

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Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 3 cups KELLOGG'S* RICE KRISPIES* cereal
  • 1/4 cup firmly packed brown sugar
  • 1/3 cup butter, melted
  • 1 (7.5 ounce) package lemon pie filling
  • 2 eggs, separated
  • 1/3 cup cold water
  • 1 3/4 cups boiling water
  • 1 tablespoon butter
  • 1/4 cup granulated sugar

Directions

  1. Crush cereal to 250 ml (1 cup). Combine with brown sugar and 75 mL (1/3 cup) butter, mixing well. Reserve 50 ml (1/4 cup) crumbs. Press remainder evenly into bottom of 20 cm (8-inch) springform pan ( or 23 cm (9-inch) pie plate ) to form crust. Bake at 180 degrees C (350 degrees F) 7 minutes or until lightly browned. Cool.
  2. Prepare dessert mix according to package directions, except reduce boiling water to 425 ml (1 3/4 cups). Cool 3 minutes, stirring twice. Meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry.
  3. Pour half of the filling onto crust. Gently fold remainder into egg whites. Spread over first layer; sprinkle with reserved crumbs. Chill about 3 hours. Refrigerate leftovers.

Footnotes

  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
  • *© 2008, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 278 | Total Fat: 10.2g | Cholesterol: 71mg

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