Recipe: Strawberry Meringue Torte (Dream Whip, 1968)

STRAWBERRY MERINGUE TORTE

6 egg whites
1/8 teaspoon salt
2 cups sugar
1 teaspoon white vinegar
1/2 teaspoon vanilla
2 envelopes Dream Whip Whipped Topping Mix*
3 tablespoons Cointreau liqueur (or 1 teaspoon grated orange rind)
1 quart strawberries, sliced and sweetened

Beat egg whites with salt in large bowl until stiff peaks will form. Add sugar, 2 tablespoons at a time, beating well after each addition. Add vinegar and vanilla; beat for 10 minutes.

Divide into two portions; spread into two 9-inch rounds on wax paper on a baking sheet.

Bake at 250 degrees F for 1 hour, or until hard. Cool; then remove paper.

Prepare Dream Whip as directed on package. Add liqueur and whip again until stiff.

Cut each meringue into wedges; arrange 10 wedges as a 9-inch round on a large plate or platter. Spread 2 1/2 cups prepared Dream Whip on wedges; then spoon on half of the strawberries. Top with remaining meringue wedges, lining them up with wedges of bottom round; top with remaining prepared Dream Whip, then strawberries.

Chill about 4 hours before serving.

*Each envelope of Dream Whip, prepared as directed on package, makes about 2 cups of whipped topping.

Makes 10 servings
From: Recipelink.com
Source: Recipe booklet: Fruit Desserts Festival, Dream Whip, General Foods Corporation, 1968