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Strawberry Fluff -
Yields 12 servings
This dish is one my mother invented
and she won first place in a local cooking contest with the dessert.
Growing up we begged her to make it on a regular basis.
Ingredients
34 large Marshmallows or 4 cups small
1 1/4 cup Flour
1/2 cup Brown sugar
30 ounces frozen strawberries
1/4 teaspoon Salt
3/4 cup Water
1/2 cup butter
4 1/2 tablespoon Cornstarch
2 cups whipping cream
4 tablespoon sugar
1/2 teaspoon almond extract
1 cup milk
Directions
Melt marshmallows with the milk in a double
boiler, over hot water. When melted, remove from heat and chill until
completely cooled and thickened. Thaw the strawberries and drain syrup
into separate container. Add water to the strawberry syrup. Mix
cornstarch and sugar in a pan and stir in the berry syrup. Cook over
medium heat, stirring constantly until mixture thickens and boils for 3
minutes. Cool and then fold in the reserved berries.
Combine flour, brown sugar (firmly packed) and
salt. Cut in oleo until particles are fine. Spread mixture over the
bottom of a 13X9X2 pan. Bake at 400F for 10-12 minutes, stirring
occasionally, until golden brown. Cool. Remove a 1/2 cup of the crumb
mixture and reserve. Press the remainder of the crumbs into the bottom
of the pan, forming a crust.
Beat the whipping cream and almond extract until
thick and it stands in peaks. Fold cooled marshmallows into the whip
cream mixture. Mix evenly. Turn 2/3 of the cream mixture into the crumb
lined pan. Spread gently to cover the crumbs entirely. Spoon in berry
filling over marshmallow layer. Add remaining marshmallow mixture over
berry filling, then sprinkle with remaining crumbs. Chill thoroughly.
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