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Heavenly OREO® Angel Pie

photo by:kraft
A baked meringue crust laced with chocolate sandwich cookies and almonds is filled with coffee-flavored whipped cream for an out-of-this-world pie.
time
prep:
25 min
total:
55 min
servings
total:
8 servings
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What You Need

3
 egg whites
1/4
tsp.  salt
2/3
cup  sugar
8
 OREO Fudge Covered Cookies, divided
1/2
cup  PLANTERS Slivered Almonds, finely chopped
1
tsp.  CALUMET Baking Powder
1
cup  whipping cream
1
Tbsp.  MAXWELL HOUSE Instant Coffee granules

Make It

PREHEAT oven to 350°F. Beat egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Coarsely chop 4 of the cookies; gently stir into egg white mixture along with the almonds and baking powder. Spread into greased 9-inch pie plate.

BAKE 25 to 30 min. or until lightly browned. Cool completely.

BEAT cream and instant coffee in large bowl with electric mixer on high speed until stiff peaks form; spread over pie. Cut 4 remaining cookies in half; arrange around edge of pie. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Keeping it Safe
Wash hands, cooking utensils and countertops immediately in hot soapy water after contact with raw eggs.
Special Extra
Garnish with mint sprigs just before serving.
Healthy Living
Trim 60 calories and 7 grams of fat per serving by substituting 1 thawed 8-oz. tub COOL WHIP Whipped Topping for the whipped cream.
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