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

2 Cup(s) Orange juice
2 Cup(s) Sugar
2 Pint(s) Whipping cream
2 Boxes Knox gelatin, four
pkg per box
4 Dozen almond macaroon
1/2 Pound(s) Pecans
1/2 Pound(s) Candied Maraschino cherry
6 Cup(s) 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.
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,

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

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