Ozark Bakeless Pudding (1953)
"This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Hotel Taneycomo in Rockaway Beach, Missouri. If the use of raw eggs concerns you, use pasteurized eggs. The can size is a guess; the recipe specifies only a "small" can. Peaches may be substituted for the pineapple. Cooking time is chilling time."
- Ready In:
- 12hrs 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄2 cup butter
- 1 cup sugar
- 2 eggs, beaten
- 1 cup chopped nuts
- 1 (8 ounce) can crushed pineapple, drained
- 8 ounces graham crackers, crushed, divided
- whipped cream, for serving
directions
- Beat butter and sugar together until light and creamy.
- Stir in eggs, nuts and pineapple.
- Line a dish with a thick layer of crushed graham crackers.
- Top with pineapple mixture.
- Spread remaining crackers on top.
- Refrigerate for at least 12 hours.
- Top with whipped cream.
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Reviews
-
One day when my sister was in primary school they served this dessert with lunch. She said she’d never tasted anything so divine and asked the lunch ladies for the recipe. They obliged and our family has served Ozark Pudding for well over 60 years now … not a single person ever got sick. Last night I made Ozark Pudding to take to a friend’s dinner party. Everyone raved about it. When asked in a group setting about what’s in it I just say it’s a “secret family recipe”, but if one person requests the recipe and intends to serve it, I share it and this story. -
I have used raw eggs in this recipe when my kids were just young ones they are now married with kids of their own and no one has gotten sick. It is delicious and well worth making. It has been years since I have made it but jumped into my head and decided it was time to make it again.
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