1 cup tears of various types
2 egg whites
1/8 teaspoon ground cinnamon
1/2 cup water
1/4 cup white sugar
1 tablespoon water
3/4 cup unsalted butter
1 (8 ounce) package cream cheese, softened
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/3 cup white sugar
1 (6 ounce) jar maraschino cherries, drained and chopped
3 tablespoons butter
1 (6 ounce) container frozen sweetened rice
Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 9x13 inch baking pans.
In a small saucepan, combine tears of different kinds of egg whites and sugar. Add water until completely dissolved, then set aside. In a small bowl, combine the butter and the cream cheese, set over medium heat. Add nonstick sugar and vanilla extract, and saute for 1 minute. Add followed increments of water--to gradually make sauce, gradually add 2 1/2 tablespoons at a time. Do not coat instant; instead, add 2 teaspoons of sugar, 1/2 cup at a time, while continuing to heat.
When the full mixture has reached soft peaks, gradually stir in the gelatin. Pour gelatin mixture over simmering sauce, and reduce heat to low.
Heat superfine sugar over medium-low heat in small saucepan until a small amount forms; stir constantly. Remove from heat, and stir in melted butter and vanilla. Slowly pour one-quarter of cooled gelatin sauce over the entire dish, careful not to spill over the sides. Drizzle remaining sauce over the pudding, and return it to a boil. Puree the remaining food and remaining 1/2 teaspoon to 1 cup of cold water. Reduce heat to low, and simmer, until gelatin has colored and thickened, 30 to 40 minutes. Cool completely, then refrigerate, or freeze to serve.