Pineapple Pudding


1 tablespoon unflavored gelatin
1 cup milk
1 cup sugar
3 eggs, separated into yolks and stiffly beaten whites
1 small can of crushed pineapple, juice reserved
1 cup of whipped cream, whipped until stiff
1 cup graham cracker crumbs

Sprinkle unflavored gelatin into 1 cup milk in top of double boiler.
Add sugar and the egg yolks.  Cook over boiling water until the liquid leaves a coating on the spoon.
Remove from heat and add the reserved pineapple juice.
Cool, then add the pineapple.
Fold into this mixture the beaten egg whites and whipped cream.
Top with graham cracker crumbs, and chill well.

Lea stirs potAs a child this was my favorite dessert at Thanksgiving dinners. I got the recipe from my mom, Pauline Tate, but it was originally my Aunt Betty Leffert (Jim’s wife), who always made the dessert. We could always count on her to bring this delicious dish on Thanksgiving!

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