Heavenly OREO Angel Pie

• 3 egg whites
• 1/4 tsp. salt
• 2/3 cup sugar
• 8 OREO Fudge Covered Cookies, divided
• 1/2 cup PLANTERS Slivered Almonds, finely chopped
• 1 tsp. CALUMET Baking Powder
• 1 cup whipping cream
• 1 Tbsp. MAXWELL HOUSE Instant Coffee granules

1. Preheat oven to 350F.
2. Beat egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form.
3. Gradually add sugar, beating until stiff peaks form.
4. Coarsely chop 4 of the cookies; gently stir into egg white mixture along with the almonds and baking powder.
5. Spread into greased 9-inch pie plate.
6. Bake 25 to 30 min.
7. or until lightly browned.
8. Cool completely.
9. Beat cream and instant coffee in large bowl with electric mixer on high speed until stiff peaks form; spread over pie.
10. Cut 4 remaining cookies in half; arrange around edge of pie.
11. Serve immediately.
12. Or, cover and refrigerate until ready to serve.
13. Store leftover pie in refrigerator.

egg whites, salt, sugar, baking powder, whipping cream, coffee granules

Taken from www.kraftrecipes.com/recipes/heavenly-oreo-angel-pie-53752.aspx (may not work)