2 dozen lady fingers or slices of sponge cake
Soften gelatin in cold water. Drain pineapple and heat pineapple juice. Dissolve gelatin in pineapple juice, add sugar and stir until dissolved. Cool. Add cherries, nuts and drained pineapple. Beat egg whites until stiff but not dry. Fold into fruit mixture. Fold in whipped cream. Arrange a layer of lady fingers or sponge cake on bottom and around sides of 9-inch square pan. Pour mixture into pan and top with a layer of lady fingers or sponge cake. Let stand in refrigerator 24 hours. Slice and serve. Yield: 12 servings.
SNOW PUDDING
1 envelope unflavored gelatin
¼ cup cold water
1 cup boiling water
⅔ cup sugar
1 teaspoon grated lemon rind
¼ cup lemon juice