Jellied Fruit Cream Pudding
|Unflavored gelatin||1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , separated|
|Vanilla extract||1 Teaspoon|
|Light rum||1⁄4 Cup (4 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped pitted dates||1⁄4 Cup (4 tbs)|
|Chopped candied cherries||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs), whipped|
|Whipped topping||3⁄4 Cup (12 tbs)|
|Whole candied cherries||1⁄2 Cup (8 tbs)|
In top part of a small double boiler mix gelatin, 1/4 cup sugar, and the salt.
Add milk and beat in egg yolks.
Put over simmering water and cook, stirring constantly, until mixture coats a metal spoon.
Remove from heat and add vanilla, rum, nuts, and fruits.
Chill until almost firm.
Beat egg whites until frothy; gradually add 1/2 cup sugar and beat until stiff.
Fold into first mixture with whipped cream.
Pour into 1 1/2 quart mold and chill until firm.
Unmold and decorate with whipped topping, whole cherry, and angelica strips.