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FLAPPER PUDDING
Yield: 9 servings

3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sifted confectioners' sugar
2 large eggs, separated
1 can (9 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
1 cup finely crushed vanilla wafer cookie crumbs

Beat the butter and confectioners' sugar in large bowl of electric
mixer on high speed, until light, 2 minutes. Add the egg yolks,
one at a time, mixing well after each addition.

With clean beaters, whip the egg whites in small bowl until they
hold soft peaks. Fold into the butter mixture; add pineapple and
nuts.

Sprinkle half of the cookie crumbs in a 9- by 7-inch baking dish.
Spread the pineapple mixture over and sprinkle remaining crumbs
over. Chill at least 5 hours before serving.

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1 of 4 people found the following review helpful:
Taste: Ease of Prep: (n/a) Appearance: (n/a)
Cooked/Baked Eggs, December 14, 2005 - 03:32 AM
Reviewer: Anonymous from Pasadena,TX
Shouldn't the dessert be backed in order to cook the eggs?

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