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Hawaiian Ice-Box Pudding
2 Tablespoons Cream Corn Starch
¼ cup sugar
1/8 teaspoon salt
1 ½ cups hot milk
2 slightly beaten eggs
10 marshmallows quartered
8 maraschino cherries, quartered
4 slices canned pineapple, cut in pieces
1 cup whipping cream
6 lady fingers, split in two
Mix corn starch, sugar and salt together. Stir in hot milk. Cook over boiling water 20 minutes, stirring frequently. Stir into beaten eggs. Return to heat and cook 2 minutes longer. Cool. Add fruit. Fold into whipped cream. Pour into mold lined with lady fingers and chill until firm.
Serves 8
Printable copies: 3 x 5 card 4 x 6 card full page
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook, fabric and yarn habits
