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