Lemon Chiffon Dessert

Step 1

Crush cereal to 250 ml (1 cup).

Step 2

Combine with brown sugar and 75 mL (1/3 cup) butter, mixing well.

Step 3

Reserve 50 ml (1/4 cup) crumbs.

Step 4

Press remainder evenly into bottom of 20 cm (8') springform pan ( or 23 cm (9') pie plate ) to form crust.

Step 5

Bake at 180°C (350°F) 7 minutes or until lightly browned.

Step 6

Cool.

Step 7

Prepare dessert mix according to package directions, except reduce boiling water to 425 ml (1 3/4 cups).

Step 8

Cool 3 minutes, stirring twice.

Step 9

Meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry.

Step 10

Pour half of the filling onto crust.

Step 11

Gently fold remainder into egg whites.

Step 12

Spread over first layer; sprinkle with reserved crumbs.

Step 13

Chill about 3 hours. Refrigerate leftovers.

Step 14

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used.

Step 15

This recipe has been tested using Kellogg's* products.

Step 16

Results with other products may vary.