A delicious gluten-free lemon chiffon dessert with a crunchy Rice Krispies crust.
Instructions
- Crush cereal to 1 cup
- Combine with brown sugar and 1/3 cup melted butter, mixing well
- Reserve 1/4 cup of crumbs
- Press remainder evenly into bottom of 8 inch springform pan to form crust
- Bake at 350°F for 7 minutes or until lightly brown; cool
- Prepare dessert mix according to package directions, except reduce boiling water to 1 3/4 cups; cool 3 minutes, stirring twice
- Meanwhile beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry
- Pour half of the filling onto crust
- Gently fold remainder into egg whites
- Spread over first layer; sprinkle with reserved crumbs
- Chill about 3 hours
- Refrigerate leftovers