Frozen butterscotch parfait

10 Servings

Ingredients

Quantity Ingredient
1¼ cup Brown sugar; firmly packed
½ cup Water
2 tablespoons Butter
3 Eggs; seperated
1 teaspoon Vanilla
½ cup Pecans; chopped
1½ cup Heavy cream; whipped

Directions

Boil sugar and water 5 minutes. Remove from heat, add butter and stir until melted. Pour slowly over beaten egg yolks and beat until cool. Fold in stiffly beaten egg whites, vanilla, pecans and whipped cream. Freeze until firm. Makes about 1½ quarts. Recipe by: Sarah Elizabeth Barton-Mother Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Jul 23, 1997

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