Got your head in the clouds dreamin' of a tropical getaway? When you taste this creamy pineapple pudding served over a cloud of meringue you won't be so far off from paradise!

Judy Quigley, Pawcatuck, Connecticut
Recipe by Oxmoor House July 2004

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Recipe Summary

prep:
21 mins
cook:
1 hr
additional:
8 hrs
total:
9 hrs 21 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form. Fold in 3/4 cup nuts.

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  • Drop egg white mixture into 6 mounds on a large baking sheet lined with parchment paper. Make an indentation, using the back of a spoon, into the center of each meringue to form a 5-inch nest.

  • Bake at 225° for 1 hour. Turn oven off, and let stand in closed oven 8 hours.

  • Spoon Pineapple Filling evenly into center of each nest. Drizzle with Chocolate Sauce. Sprinkle with remaining 1/4 cup nuts. Serve immediately.

Source

Southern Living Cook-Off Cookbook

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