AuthorRetroRuth
Rating

From Del Monte, 1954

Tested Recipe!

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 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

Directions

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.

Seventh Heaven Pineapple Pudding

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