Cabinet Pudding - cooking recipe

Ingredients

1 lb. coconut macaroons (store bought)
1 c. crystallized cherries, chopped
1 c. chopped pecans
1 c. sherry
4 eggs
2 c. milk
3 Tbsp. sugar
pinch of salt

Preparation

Dissolve 2 tablespoons Knox plain gelatine in 3/4 cup cold water; stir until thoroughly dissolved.
Add dissolved gelatine to custard.
Set custard mixture aside to cool.
When custard mixture is cool, pour into macaroon mixture.
Mix well; cover and let stand overnight in refrigerator.
Serve in dessert dishes and top with whipped cream.
This dessert was Mother's favorite to serve at parties and special dinners.