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Nesselrode Pudding

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Ingredients
  Egg yolks 2
  Sugar 1⁄2 Cup (8 tbs)
  Confectioner's sugar 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 1⁄4 Teaspoon
  Heavy cream 1 3⁄4 Cup (28 tbs), whipped
  Egg whites 2
  Salt 1⁄8 Teaspoon
  Nesselrode mixture 10 Ounce
Directions

Beat egg yolks with sugar until very thick.
Blend confectioners' sugar and extract into whipped cream.
Beat egg whites with salt until stiff, not dry, peaks are formed.
Blend Nesselrode mixture into egg yolk mixture.
Spread whipped cream and egg whites over egg yolk mixture; gently fold together.
Spoon into a 1 1/2-quart mold or refrigerator trays.
Freeze until firm.
If desired, garnish with nut and maraschino cherry halves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Interest: 
Party

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