As a child the thing I looked forward to the most about Thanksgiving was the layered pudding Mom made as one of the desserts. Wednesday evenings when we came home from school she would be cooking the top part in the double boiler, and I could hardly wait until it was time to eat it.
She would cover it and set it on the porch so it would chill well overnight. On Thanksgiving morning she would bring it inside and put it into the refrigerator. We always had church services in the forenoon and I would be sitting there thinking of the turkey stuffing and the pudding that was waiting for us at home. We never stayed very long to visit after Thanksgiving church but hurried home and got the rest of our meal ready.
This year I tried to make the pudding just the way Mom used to. It was just as good as I remembered and will be making it's way onto our Thanksgiving table in the years to come. It's a tradition that I am comfortable hanging on to.
2/3 cup orange jello
1 cup boiling water
½ cup cold water
½ cup ice (approx 8 cubes)
1- 20 oz can crushed pineapple drain all juice off and set aside
Dissolve jello in boiling water. Add cold water and ice. Stir until ice is melted. Add drained crushed pineapple. Pour into a 9x13 pan. Refrigerate until firm.
1- 8 oz extra creamy Cool Whip
1- 8 oz softened cream cheese
Beat Cool Whip and cream cheese together and spread carefully across the firm jello layer. Return to refrigerator.
1 to 1½ cup pineapple juice that was reserved when you drained the crushed pineapple for the bottom layer.
Add water to pineapple juice until you have two cups full.
1 cup sugar
3 slightly rounded Tbsp flour
3 beaten egg yolks
Stir all together with a wire whisk and bring to a gentle simmer in the top of a double boiler or another saucepan if you are willing to stir without ceasing. Simmer until thickened. remove from heat and cool. After it's nice and cool spread on top of cream cheese layer and refrigerate until ready to serve.