Kiss Pudding

Meringue Shells
3 Egg Whites
1 Cup Sugar
1 Tsp. Vanilla
1 Tsp. Vinegar

Beat egg whites until stiff. Add sugar, vinegar and vanilla and mix well. Bake in a slow oven (300° – 325°) in well greased muffin tins for 50 minutes.

Pudding
3 Egg Yolks
1 Cup Sugar

2 Tbsp. Cornstarch
1 Tsp. Vanilla
2 1/2 Cups Milk
1 Can (small) Crushed pineapple
1/2 Cup Nuts, chopped
2 Tbsp. Butter
Whipped cream for garnish

Beat egg yolks until light and add sugar, cornstarch which has been dissolved in a little milk, and vanilla. Put milk in a double boiler and let come to a boil. Add the egg yolk mixture and continue stirring until thick. Add butter and let cool. When completely cool, fold in the pineapple and nuts. Place this mixture in the cooled meringue shells and top with additional whipped cream.

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