Recipe - Macaroon Pudding

1 cup Evaporated milk
2 Eggs, slightly beaten
1 cup Sugar
One fourth teaspoon Salt
1 tablespoon Gelatin
1 teaspoon Vanilla
12 Macaroons
6 Candied cherries
1 cup Water

Soften gelatin in One fourth cup water. Combine milk, Three fourths cup water, sugar, salt,
and eggs. Cook over hot water until mixture coats a spoon. Add gelatin.
Stir until dissolved. Add flavoring. Cool. Line a mold with macaroons.
Cover with custard. Chill until firm. Garnish with whipped cream and
candied cherries. 6 servings.

Amy A. Hartman, Pasadena, CA.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini