Pineapple Refrigerator Pudding

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 24 ladyfingers, split
  • ½ cup butter, at room temperature
  • 1 cup sugar
  • 4 eggs, separated
  • 1 teaspoon grated lemon rind
  • ⅓ cup lemon juice
  • ⅓ cup rum
  • ½ cup well-drained shredded canned pineapple
  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water


  1. Line a two-quart bowl or casserole with wax paper and cover the bottom with split ladyfingers. Stand ladyfingers around sides.

  2. Cream together until fluffy the butter and three-quarters cup sugar. Add the egg yolks, one at a time, and beat until thick and light. Add lemon rind and juice, rum and pineapple.

  3. Soften gelatin in the cold water and dissolve over hot water. Add while beating to the pineapple mixture. Cool until just beginning to thicken.

  4. Beat egg whites until foamy. Add the remaining one-quarter cup of sugar gradually and beat until stiff. Fold into the pineapple mixture.

  5. Cover ladyfingers in the bottom of the prepared pan with pineapple mixture, add another layer of ladyfingers, and repeat until all filling has been used. Cover the top with remaining ladyfingers. Cover.

  6. Refrigerate for twelve hours or longer. To serve, turn out of mold and garnish with whipped cream.

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