Strawberry Cream Salad

Summer....

Ripe red delicious strawberries. Don't you think that is one of the essence that speaks summer?

I remember growing up, you had to actually WAIT for summer to grow or purchase strawberries. Unlike today where they are imported year round from other markets and countries.

Back in my childhood days, there was something special about waiting for the month that produced strawberries. Did they taste more ripe? Did they taste more sweet? Did the perfume fill your nostrils? My memory seems to think so. Oh, the anticipation!

With that said, there is something to be said about the year round availability of today. You can make this unusual 'salad' upon a whim.

I stumbled upon this at Allrecipes.Com. It is similar to a strawberry pretzel salad. I am a bit mystified that they are both in the salad category, I think they could also be in a dessert category as well. The crunchy, sweet and salty cracker-walnut flecked meringue layer lends an unusual twist. The cool and creamy cheese layer and satiny strawberry topping is heaven in your mouth. The original recipe calls for 6 egg whites. Next time I make it, I am going to reduce to three egg whites and see if it gives an even more crunchy crust. I provide that to you here....

3 egg whites 3/4 teaspoon cream of tartar 2 cups white sugar, or half Splenda 2 cups coarsely broken soda crackers 3/4 cup chopped walnuts 1 teaspoon vanilla extract 1 (8 ounce) package cream cheese, softened

1/2 cup white sugar 1 (16 ounce) container frozen whipped topping, thawed 1 (6 ounce) package strawberry flavored gelatin mix 2 cups boiling water 1 (20 ounce) package frozen, sliced strawberries

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, beat egg whites until foamy. Add cream of tartar and sugar and beat on medium speed until stiff. It seems using pint of egg whites, it takes longer beating. Fold in cracker pieces, walnuts and vanilla. Spread into the bottom of a 9x13 inch pan. Bake in preheated of for 25 minutes, remove from oven and set aside to cool.
3.	In a medium bowl, mix together the cream cheese and 1/2 cup sugar. Fold in whipped topping and spread atop cooled crust.
4.	In a medium bowl, whisk the boiling water into the gelatin to dissolve. Mix in strawberries and let stand for 15 minutes. Pour over the cream cheese layer, cover and chill until serving.