CRUMB CRUST
1 cup Quaker Oats, uncooked - (quick or old-fashioned)
1/3 cup Brown sugar, firmly packed
1/3 cup Butter or margarine, melted
FILLING
3 oz Raspberry flavor gelatin
1 cup Boiling water
1 tsp Lemon juice
10 oz Frozen raspberries, thawed
3 Egg whites
1/3 cup Sugar
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For crust, combine oats, sugar and butter, mixing until crumbly. Firmly press onto bottom and sides of a 9-inch pie plate. Place an 8-inch pie plate on top of the crust mixture; press down. Bake in preheated moderate oven (350 F.) about 8 minutes. Remove 8-inch pie plate; cool.
For filling, dissolve gelatin in boiling water; stir in lemon juice and raspberries with juice. Chill until partially set. Beat egg whites until frothy. Gradually add sugar, a tablespoon at a time, beating constantly until stiff and glossy. Fold into gelatin mixture. Chill until mixture mounds when dropped from a spoon. Pour into pie shell. Chill several hours or until set.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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