Instructions: Soak almond macaroons in orange juice. Put 4 cups milk in double boiler & bring to boiling point. Soak gelatin in remaining 2 cups cold milk. Beat egg yolks, adding sugar gradually, then stir into hot milk. When mixture starts to thicken, add cold milk & remove from heat. While this is cooling, beat egg whites until very stiff. Whip cream. Add egg whites & whipped cream to pudding mixture along with nuts & cherries. Line one large mold or two small molds with soaked macaroons (try to keep macaroons in place).

Pour pudding mixture into the mold & refrigerate.

NOTE: Sherry or brandy may be used in place of the orange juice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.