Wonder pudding

Yield: 16 Servings

Measure Ingredient
2 cups Orange juice
8 \N Eggs; separated
2 cups Sugar
2 pints Whipping cream
2 \N Boxes Knox gelatin; four pkg per box
4 \N Dozen almond macaroon cookies
½ pounds Pecans
½ pounds Candied Maraschino cherry
6 cups Milk

Soak almond macaroons in orange juice. Put 4 cups milk in double boiler & bring to boiling point. Soak gelatin in remaining 2 cups cold milk. Beat egg yolks, adding sugar gradually, then stir into hot milk. When mixture starts to thicken, add cold milk & remove from heat. While this is cooling, beat egg whites until very stiff. Whip cream. Add egg whites & whipped cream to pudding mixture along with nuts & cherries. Line one large mold or two small molds with soaked macaroons (try to keep macaroons in place).

Pour pudding mixture into the mold & refrigerate.

NOTE: Sherry or brandy may be used in place of the orange juice.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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