Title: Frozen Butterscotch Parfait
Categories: Frozen Dessert
Yield: 10 Servings

1 1/4	c	Brown sugar; firmly packed
1/2	c	Water
2	tb	Butter
3		Eggs; seperated
1	ts	Vanilla
1/2	c	Pecans; chopped
1 1/2	c	Heavy cream; whipped

Boil sugar and water 5 minutes. Remove from heat, add butter and stir until melted. Pour slowly over beaten egg yolks and beat until cool. Fold in stiffly beaten egg whites, vanilla, pecans and whipped cream. Freeze until firm. Makes about 1 1/2 quarts.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Sarah Elizabeth Barton-Mother

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