sketch of Bob above the Bride's Pudding recipe.


2 envelopes unflavored gelatin
1/2 c. cold water
1/3 c. boiling water
6 egg whites
1/4 t. salt
3/4 c. sugar
1 c. flaked coconut
1 pt. whipping cream
1 can cherry pie filling

Soften gelatin in cold water. Dissolve in boiling water and set aside to cool. Beat egg whites with salt til frothy. Add sugar and beat til stiff. Slowly add whipping cream. Pour pudding into mold and chill. Just before serving top the pudding with cherry pie filling.
(serves 8-12)

Bride's Pudding recipe is published in our Cookbook Section #8.
Recipe taken on 2/23/1965.