Kansas Pudding
Recipe By :Marlene Neufeld, Buhler (3rd Place Winner in Category)
2 packages unflavored gelatin
1/2 cup cold water
4 eggs -- separated
2 cups milk
1/2 teaspoon salt
1 cup sugar
2 teaspoons vanilla
2 cups whipped cream
3 dozen vanilla wafers
1/2 cup brown sugar
1 cup finely chopped nuts
1/4 cup margarine
Soften gelatin in cold water. Combine egg yolks, milk, salt and sugar in top of double boiler and cook until mixture coats a spoon. Add gelatin mixture to hot custard. Stir and cool. Fold in vanilla, whipped cream and stiffly beaten egg whites. Crush vanilla wafers. Add the vanilla wafers with brown sugar and nuts to melted margarine and mix. Pour half into 9x13x2-inch pan and spread to cover bottom of the pan. Add custard mixture and place remaining half of crumbs on top. Chill until set. Makes 15 servings.
When my husband was about 10 or 11 years old (we are senior citizens now), he asked his mother to make the above recipe every week for him (he was an only child so you can imagine what his mommy did for that boy of hers). Well, after several years, he got burnt out on that dessert and didn't start eating it again until he was later on in years. This is a wonderful dessert and we are still eating it.
Source: The Wichita Eagle 1999 Holiday Cookbook
Shared for the 2000 Holiday Swap by Jamie Rahm
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
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