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Cabinet Pudding

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  • 2 Boxes (small) vanilla wafers; rolled
  • Roll -to crumbs
  • 1 c Nuts; cut in small pieces
  • 1 pt Cream; whipped
  • 4 Eggs; separated
  • 1/2 c Whiskey or less; if desired
  • 1 pt Cherries; cut up fine
  • 7 tb Sugar
  • 1 Envelope unflavored gelatin


Separate eggs; beat egg yolks. Add sugar and cook a few minutes until thick. Dissolve gelatin in a little water. Add to egg mixture. Fold in vanilla wafer crumbs, cherries and nuts. Beat egg whites until stiff; fold into mixture. Whip half the cream; fold this into mixture. Pour into a pyrex dish. Chill. Serve with whipped cream on top.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,