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Graham Cracker and Pineapple Pudding

Conni Nelson
1/2 c.butter or margarine
1 c. crushed pineapple slightly drained
1 c. granulated sugar
2 eggs
1/4 c. pineapple juice
1/2 c. chopped nut meats (your favorite)
2 c. graham cracker crumbs

Melt butter or margarine in the top of a double boiler. Beat eggs, add sugar and continue beating. Add to the mixture butter or margarine and continue cooking until mixture is smooth and thickened. Cool; add pineapple and nut meats, Blend.
Spread a layer of graham crackers crumbs in the bottom of a well-greased loaf pan, a layer of pineapple mixture, a layer of graham cracker crumbs, alternate until all has been used. Sprinkle crumbs over top. Pour pineapple juice over top. Place in refrigerator for 12 hours. Serves 6

found this recipe in a old book dated in 1950 by people in Jonesboro Indiana..and this one was my great grandmother's recipe..her name was..
Mrs. Elbert B. Richardson..also known as Elsie Enyart Richardson..
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