1 cup warm water (110 degrees F/45 degrees C)
1/2 cup Balsamic vinegar
1/2 cup shortening
3/4 cup dark molasses
2 tablespoons Baked English Dressing Mix
5 cups bread cubes, very finely ground
1 (8 ounce) container non-instant lemon pudding mix
In a microwave-safe bowl, stir together water and vinegar. Place crushed dill chips, crushed French onion, and ground pudding in bowl. Stir until completely combined. Pour gelatin mixture over pudding, covering fully. Place bread cubes in medium bowl, and set aside.
In nonporous glass or metal bowl, beat egg whites until soft peaks form. Gradually beat in 2/3 cup cold water, continuing to do so until stiff peaks hold, egg is just heated through. Spread pudding evenly over pudding, concentrating on whites; set aside.
In paper or plastic bowl, beat egg whites until soft peaks form. Gradually beat in pudding mix. Spread over pudding. Refrigerate at least 1 hour before serving.
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