Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Wonder Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
2 Cup(s) Orange juice
8 EGGS, SEPARATED
2 Cup(s) Sugar
2 Pint(s) Whipping cream
2 Boxes Knox gelatin, four
pkg per box
4 Dozen almond macaroon
cookies
1/2 Pound(s) Pecans
1/2 Pound(s) Candied Maraschino cherry
6 Cup(s) Milk
Directions:
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.
Whenmixture starts to thicken, add cold milk & remove from heat. While
thisis cooling, beat egg whites until very stiff. Whip cream. Add egg
whites& whipped cream to pudding mixture along with nuts & cherries.
Line onelarge mold or two small molds with soaked macaroons (try to
keepmacaroons in place). Pour pudding mixture into the mold &
refrigerate.NOTE: Sherry or brandy may be used in place of the orange
juice.MRS MAURICE SCHWARTZFrom the <The Bliss of Cooking Returns>, Fort
Bliss Officers Wives Club,Ft. Bliss, TX. Downloaded from Glen's MM
Recipe Archive,http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 401
Calories From Fat: 222
Total Fat: 25.7g
Cholesterol: 141.2mg
Sodium: 98.8mg
Potassium: 308mg
Carbohydrates: 36.9g
Fiber: 1.5g
Sugar: 33.4g
Protein: 8.4g


Scale this recipe to Servings [?]