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Mary Korman's Icebox Pudding

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      Title: MARY KORMAN'S ICEBOX PUDDING
 Categories: Desserts, Kids
      Yield: 6 Servings
 
    1/2 c  Graham cracker crumbs
    1/3    Lemon juice
    1/3 c  Orange juice
      1    Envelope unflavored gelatin
      3    Eggs, separated
      1 c  Granulated sugar
    1/2 ts Grated lemon rind
      1 c  Whipping cream
 
  Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf
  pan. In small heatproof bowl, combine lemon and orange juice;
  sprinkle gelatni over juices and let soften for 1 minute. Set bowl
  over simmering water for 2 minutes, stirring, until gelatin
  dissolves. Remove from hot water and set aside to cool but not to
  set. Meanwhile, in large bowl, beat egg whites until soft peaks form;
  gradually beat in 1/2 cup of the sugar until stiff peaks form.  In
  separate bowl, beat yolks with remaining sugar and lemon rind for
  aobut 5 minutes or until thick and lemon-colored. Stir in gelatin
  mixture. Whip cream until firm peaks form; fold into yolk mixture;
  fold in egg whites. Transfer to loaf pan, smoothing top. Sprinkle
  with remaining crumbs.  Cover and refrigerate until set, about 4
  hours. Let soften in refrigerator for 4 hours before serving. Unmould
  onto chilled serving plate; garnish with fruit. Makes 6-8 servings.
  
  Source:  Canadian Living Magazine; may 1989 issue Shared by: Sharon
  Stevens.
 
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