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: 12 hrs 10 mins
• 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

1. Beat butter and sugar together until light and creamy.
2. Stir in eggs, nuts and pineapple.
3. Line a dish with a thick layer of crushed graham crackers.
4. Top with pineapple mixture.
5. Spread remaining crackers on top.
6. Refrigerate for at least 12 hours.
7. Top with whipped cream.