Seventh Heaven Pineapple Pudding
  • 2 pkgs. vanilla tapioca pudding
  • 4 cups milk
  • 2 envelopes unflavored gelatine
  • ½ cup cold water
  • 2 egg whites
  • 3 tablespoons sugar
  • ½ cup moist shredded coconut
  • 1 No. 2 can DEL MONTE Pineapple Chunks
  • 4 to 6 maraschino cherries, sliced
  1. Make pudding with milk according to package directions.
  2. Soften gelatine in the cold water; stir into hot pudding.
  3. Beat egg whites till frothy, continue beating, while adding sugar a teaspoon at a time, till mixture stands in soft peaks.
  4. Stir pudding mixture into egg whites. Pour into 2-qt. mixing bowl. Chill 6 to 8 hrs.
  5. At serving time, unmold and sprinkle with coconut. Arrange drained CHUNKS and cherry slices on top and around mold.
Recipe by The Mid-Century Menu at