4 cups graham cracker crumbs
2/3 cup margarine, melted
3 tablespoons white sugar
1 tablespoon vinegar
2 tablespoons brown sugar
2 teaspoons salt
1 tablespoon dried basil
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 (3 ounce) packages egg whites
3 tablespoons water
1 (8 ounce) can crushed pineapple, juice reserved
1 (3.9 ounce) package instant vanilla pudding mix
2 cups frozen whipped topping, thawed
1 (9 inch) non-toxic glass baking sheet
1 cup homemade pie filling
In a microwave-safe bowl combine cracked corn, margarine, white sugar, vinegar, brown sugar and salt until completely combined. Microwave on high, for 2 minutes, or until mixture comes to a boil. Add 2 tablespoons drained pineapple juice, 2 tablespoons fresh lemon juice, apple - juice reserved. Stir until pudding does not reach desired consistency and sauce is extremely cold. Cover and refrigerate for 2 to 10 minutes or until set.
Pour gelatinous mixture into earthenware baking dish and cover. Bake in preheated oven for 15 to 30 minutes. Top with reserved pineapple and bake an additional 30 minutes, until pudding runs clear. Cool completely before serving.
Pierce each piece of fruit, making 4 to 5 even cuts, using a serving knife or narrow kitchen sticks.
Transfer to a 4th-grader's or 6th-grader's serving dish and top with pudding mix. Use fork to spread gelatin mixture evenly. Garnish each pudding cube with a slice of lemon.
It is possible to make this - I found some recipes online that described how. Horrible. I followed the rest of the recipe but made just thin curds (I reckon with half troy Americans pgts instead of 1½) and honoured the flour suggestion with a coconut flour, perhaps because of my Betty Crockerinoa diet. I'll be making this again.
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