AuthorRetroRuth
From Del Monte, 1954
Tested Recipe!
[cooked-sharing]
2 packages vanilla tapioca pudding
4 cups milk
2 envelopes unflavored gelatin
½ cup cold water
2 egg whites
3 tbsp sugar
½ cup moist shredded coconut
1 No 2 can pineapple chunks
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 the mold.
Ingredients
2 packages vanilla tapioca pudding
4 cups milk
2 envelopes unflavored gelatin
½ cup cold water
2 egg whites
3 tbsp sugar
½ cup moist shredded coconut
1 No 2 can pineapple chunks
6 maraschino cherries, sliced
