CRACKER PUDDING

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This recipe is in the Second Edition of the Rode Family Cookbook – “Recipes for Old-fashioned Down-home Eating” (2002).

This pudding is exceptionally tasty!! You can also lightly color it with food coloring and if you desire, you can make it without the meringue.

This recipe is from Toby's Great-Great Grandmother, Christiana Schroll and was given to us by his Great Aunt, Freda Rode Killinger.

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Ingredients

  • 1 quart of milk
  • 2 egg yolks (save whites to make the meringue)
  • 1/2 cup sugar
  • 1 heaping cup crushed crackers
  • 3/4 cup coconut
  • 1 tsp. vanilla

Preparation

Step 1

Heat the milk.
Mix egg yolks and sugar with the crushed crackers
Stir all together.
Add coconut.
Cook until thick.

Take from heat and add the vanilla.

If pudding fails to thicken, more crackers or some cornstarch may be added.
Top with meringue.

MERINGUE:
Beat egg whites (room temperature) until stiff and put on top of cracker pudding. Sit in oven to brown.
Note: If egg whites won't stiffen, add a little
cream of tartar

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