INGREDIENTS

INSTRUCTIONS

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. When mixture
starts to thicken, add cold milk & remove from heat. While this is cooling,
beat egg whites until very stiff. Whip cream. Add egg whites & whipped
cream to pudding mixture along with nuts & cherries. Line one large mold or
two small molds with soaked macaroons (try to keep macaroons in place).
Pour pudding mixture into the mold & refrigerate.
NOTE:  Sherry or brandy may be used in place of the orange juice.
MRS MAURICE SCHWARTZ
From 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.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”