Directions -

In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate, spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar.

Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.

Yield 12 - 14 servings

CRUMB BASE:

• 2 1/2 c Quaker Oats, uncooked
• -- (quick or old-fashioned)
• 2/3 c Brown sugar, firmly packed
• 1/2 c Butter or margarine; melted
• STRAWBERRY FILLING
• 1 1/2 pt Fresh strawberries
• 2 tb Unflavored gelatin
• 1/2 c COLD water
• 1 c Granulated sugar
• 1 tb Lemon juice
• 3 dr Red food coloring
• 2 Egg whites
• 1 c Whipping cream; whipped

Directions -

For base, combine oats, sugar and butter, mixing until crumbly. Place in a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes, stirring

occasionally. Set aside 1/2 cup of crumb mixture for topping. Firmly press remaining mixture into an ungreased 13 x 9-inch baking pan. Chill.

For filling, crush 1/2 pint of the strawberries. Slice remaining strawberries; set aside. Soften gelatin in cold water. Combine softened gelatin, crushed strawberries, sugar, lemon juice and food coloring in saucepan. Cook over low heat, stirring occasionally until gelatin and sugar are dissolved. Cool to room temperature.

Place crushed strawberry mixture and egg whites in large mixing bowl.

Beat at high speed on electric mixer until mixture is thick and mounds

when dropped from a spoon. Fold in whipped cream and sliced strawberries. Spread evenly over crumb base. Sprinkle with reserved crumb mixture. Chill several hours or until set. Cut in pieces; garnish with strawberry halves.

Cream shortening & sugar together. Add eggs, one at a time, beating well after each addition. Melt white chocolate over hot water in top of double boiler.

Cool & add to sugar mixture. Sift flour with baking powder & salt. Add dry ingredients alternately with milk, beginning & ending with dry ingredients. Add vanilla. Pour into a large, greased & floured tube pan. Bake at 300° for 1 hour 15 minutes, or until tester inserted in center comes out clean. remove from oven.

Cool in pan for 15 minutes, then invert onto wire rack to finish cooling. Frost with White Chocolate Icing, below.

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