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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.