| 2 sticks unsalted butter | 2 tsp. almond extract | |
| 4 egg whites, stiffly beaten | ||
| 6 Tblsp. cocoa powder | ||
| 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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