Cabinet pudding
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Boxes (small) vanilla wafers; rolled | |
| Roll -to crumbs | ||
| 1 | cup | Nuts; cut in small pieces |
| 1 | pint | Cream; whipped |
| 4 | Eggs; separated | |
| ½ | cup | Whiskey or less; if desired |
| 1 | pint | Cherries; cut up fine |
| 7 | tablespoons | Sugar |
| 1 | Envelope unflavored gelatin | |
Directions
Separate eggs; beat egg yolks. Add sugar and cook a few minutes until thick. Dissolve gelatin in a little water. Add to egg mixture. Fold in vanilla wafer crumbs, cherries and nuts. Beat egg whites until stiff; fold into mixture. Whip half the cream; fold this into mixture. Pour into a pyrex dish. Chill. Serve with whipped cream on top.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .