Mary Korman s Icebox Pudding
Ingredients| 1/2 cup graham cracker crumbs |
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Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf
pan. In small heatproof bowl, combine lemon and orange juice;
sprinkle gelatni over juices and let soften for 1 minute. Set bowl
over simmering water for 2 minutes, stirring, until gelatin
dissolves. Remove from hot water and set aside to cool but not to
set. Meanwhile, in large bowl, beat egg whites until soft peaks form;
gradually beat in 1/2 cup of the sugar until stiff peaks form. In
separate bowl, beat yolks with remaining sugar and lemon rind for
aobut 5 minutes or until thick and lemon-colored. Stir in gelatin
mixture. Whip cream until firm peaks form; fold into yolk mixture;
fold in egg whites. Transfer to loaf pan, smoothing top. Sprinkle
with remaining crumbs. Cover and refrigerate until set, about 4
hours. Let soften in refrigerator for 4 hours before serving. Unmould
onto chilled serving plate; garnish with fruit. Makes 6-8 servings.
Source: Canadian Living Magazine; may 1989 issue Shared by: Sharon
Stevens.
Servings: 6
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