Butternut Chocolate Pudding

(double batch)

2 sticks unsalted butter 2 tsp. almond extract
4 c. powdered sugar, sifted 4 egg whites, stiffly beaten
6 Tblsp. cocoa powder 2 c. pecans or walnuts, chopped
1½ Tblsp. lemon juice 2½ c. vanilla wafers, crushed
3 Tblsp. pineapple juice whipped cream
1½ Tblsp. vanilla extract 1 jar maraschino cherries

Cream softened (not liquified) butter with the sugar and cocoa using a fork.  Then add lemon and pineapple juices.  Add vanilla and almond extracts.  Mix well.

Fold in stiff egg whites and nuts.  Sprinkle ¼ of the vanilla wafer crumbs in the bottom of each of two 8½"×4½"×2¾" loaf pans.  Add all of the pudding, ½ to each pan.  Then sprinkle the remaining crumbs on top of the pudding in each pan.

Refrigerate until firm before serving.  Top each portion with whipped cream, a maraschino cherry, and cherry juice.  Keep unused portions refrigerated.  Each pan provides 10 to 12 servings.


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