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Title: Wonder Pudding Categories: Dessert Yield: 16 Servings 2 c Orange juice 8 Eggs; separated 2 c Sugar 2 pt Whipping cream 2 Boxes Knox gelatin; four -pkg per box 4 Dozen almond macaroon -cookies 1/2 lb Pecans 1/2 lb Candied Maraschino cherry 6 c 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 Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |