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French Pudding



  • 2 cups vanilla wafers, crushed
  • 1/2 cup (1 stick) butter, melted
  • 1 (16 ounce) box confectioners' sugar
  • 2 eggs
  • 1 cup (2 sticks) butter
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (10 ounce) package frozen strawberries, drained
  • 1 cup chopped nuts
  • 1/2 pint whipping cream, whipped


  1. Combine vanilla wafer crumbs and melted butter; make a crust with this mixture in a greased, oblong, 2-quart casserole.
  2. Mix confectioners' sugar, eggs and 1 cup butter. Beat for 15 minutes — no less! Spread this pudding over the crust.
  3. Layer the thoroughly drained pineapple over the pudding; next layer the strawberries. Sprinkle nuts over fruit. Top with layer of whipped cream.
  4. Refrigerate.
  5. Cut into squares to serve.

Variation: Substitute 3 to 5 sliced bananas and 1 bottle maraschino cherries (drained and chopped) over pineapple for the strawberries.


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