Graham Cracker Pudding

Happy New Year! (9 days too late...) but I'm back on track now...I've been trying new recipes out the last few days and have a list to cook up this week too. I'll be posting the ones that work out soon.

The first thing I did wasn't a real 'new recipe', but I made the Chicken Empanadas I posted just before Christmas into Dinner size instead of Appetizer size. Very Yummy - just cut the premade pie dough in two, stuff, use a fork to close and cook!, it takes about 5-8 minutes longer to cook but soo much quick prep time. Don't forget to put a hole on the top w/a fork or you'll end up with a mess. Honestly - using a checkout chicken, it took me 6 minutes to prepare from beginning to end. While mine cooked for dinner I made 4 others & froze them for later. I can pop them directly from freezer to oven later - just add 5 minutes to the cooking time).

Okay...onto a real recipe, this one is my Grandma's...

Graham Cracker Pudding B. Lowe, notes very good

1 lb. Graham Crackers, rolled fine
1 ½ cups sugar
½ lb butter
3 egg yolks
1 small can crushed pineapple (juice & all)
1 ½ nut meats, cut fine (unshelled nuts chopped)
3 egg whites

Cream butter; add sugar and blend thoroughly. Add egg yolks, pineapple and nuts. Mix thoroughly, then fold in stiffly beaten egg whites. Spread crackers ¾" thick in bottom of deep dish (lined with wax paper) then add a layer of mixture and another layer of crumbs and so on, making four layers. Place in ice box (refrigerate) over night. To serve, cut in squares and top with whipped cream.

Do you like how it says place in ice box!? I wasn't sure about the pineapple and nuts - and i couldn't decide what type of nut. I finally settled on walnuts but now that pudding's in a box and just as tasty...I'd probably use Vanilla instant pudding and use half milk half crushed pineapple to make this recipe.