LACY COOKIE CRUNCH WITH STRAWBERRIES

LACY COOKIE CRUNCH WITH STRAWBERRIES DESSERT

Make Mousse {No. 1-below} the night before you are going to make the dessert.
{No. 2} Lacy Cookie Shell
1/4 cup butter
1/4 cup Minute Oats
1/4 cup sugar
3 Tab. pecans, finely chopped
2 tsp. water
Combine ingredients in a heavy little skillet or pan.
Stir ove low heat till butter is melted. Remove from heat. Drop by tsp. (I use Tab. to make larger shell) at least 3" apart on a heavy cookie sheet that is greased & floured or put parchment paper on cookie sheet and bake on it (my peference). Bake 350 degrees 8 to 10 minutes. Remove when lightly browned. Allow a few minutes on cookie sheet to set up, but not too long. It still needs to be warm or it won't form over dish. Try your spatula to loosed all around the edges. Gently try to remove the whole lacy looking cookie and put very gently over the bottom of a small dessert dish to cool. Put the mousse in the bottom of your cooled lacy shells you've set in a dish.
{No.1}
I'm not crazy about this mousse recipe so if you have a better one use it and send it to me. Make it the night before you are going to make the dessert.
1/4 cup sugar
1 Tab. water
1 Tab. Bailey's Irish Cream or Tequila Rose Irish Creme
Bring to a boil . Remove from heat and add 2 oz. white chocolate & 1 egg. Beat well. Chill till cool (important). Fold in 1 or 2 cups whipped topping. Chill overnight. Keeps well in refrigerator. Spoon equally among the lacy shells. Cover with sliced fresh sweetened strawberries. Drizzle with thinned Marshmallow Creme.

Without the Strawberries, Mousse, & Marshmallow Creme you can just make very fancy cookies with the butter, oatmeal, etc. mixture. After baking them using (1 tsp.) dough put over your rolling pin to cool and form. Delicious cookies.