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Hickory Strawberry Torte Fluff

Posted by Travis Miller on

Ingredients
½ cup all-purpose flour
¼ cup FALLING BARK FARM® HICKORY SYRUP
6 oz sugar
¼ cup margarine
3 eggs
⅓ cup pecans (coarsely chopped)
2 tsp. Lemon Juice
7 oz Marshmallow Creme
16 oz frozen strawberries (thawed and crushed)
2 cups Whipping cream

Directions:
Preheat oven to 350°F
In a large mixing bowl combine flour, FALLING BARK FARM® HICKORY SYRUP. Add nuts and blend in margarine with pastry blender. Press into bottom of 9” springform pan. Bake at 350°F for 20 minutes then cool. Whip heavy cream to soft peaks and add 2 Tbsp. of FALLING BARK FARM® HICKORY SYRUP. Slowly add lemon juice to marshmallow creme and mix until blended. Stir in strawberries and fold into whipped cream. Pour over crumb crust and freeze. Take out 15 minutes before serving. Top with HICKORY MOCHA TOPPING.


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