Theresa Shea'S Seventh Heaven Pineapple Pudding - cooking recipe

Ingredients

2 pkg. vanilla tapioca pudding
4 c. milk
2 envelopes unflavored gelatin
1/2 c. cold water
2 egg whites
3 Tbsp. sugar
1/2 c. moist shredded coconut
1 (No. 2) can pineapple chunks
4 to 6 maraschino cherries, sliced

Preparation

Make pudding with milk according to directions.
Soften gelatin in cold water.
Stir into hot pudding.
Beat egg whites until frothy.
Continue beating while adding sugar, a teaspoon at a time. Pour into 2-quart mixing bowl.
Chill 6 to 8 hours.