Contestant:

Ice Box Pudding

Faye Hunton, Sedalia, Missouri

1 oz. envelope unflavored gelatin 1 cup whole milk

1 cup sugar

2 egg yolks, beaten

2 stiffly beaten egg whites

1 pint heavy cream, whipped

20 oz. can crushed pineapple, drained well

2 1/2 cups graham cracker crumbs

In a small sauce pan, dissolve gelatin in milk. Add sugar and egg yolks; stir well. Cook over medium heat until thickened. Set aside to cool to room temperature and beginning to set.

Mix pineapple with cooked mixture. Carefully fold in beaten egg whites and whipped cream. Cover bottom of a 9×13-inch dish with 2 cups of graham crackers crumbs. Spoon mixture into dish on top of graham cracker crumbs.

Sprinkle remaining 1/2 cup of graham cracker crumbs on top of pudding.

Refrigerate several hours or overnight.

Decorate with pineapple and maraschino cherries if desired.

12 servings