Ginger Pudding
Ingredients
- 2 lbs gingersnaps
- ¾ lb butter or margarine
- 2 lbs powdered sugar
- 8 eggs
- 3 c heavy cream
- 1 qt pineapple tidbits drained
- 8 bananas sliced
- 8 oz chopped walnuts
Instructions
- Roll gingersnaps or put through the coarse knife of chopper to make crumbs.
- Cream butter and sugar together.
- Add eggs and beat until fluffy.
- Whip cream.
- Fold in pineapple, bananas, and nuts.
- Butter a 12" x 18" pan. Cover bottom with about ? of crumbs.
- Carefully spread sugar and butter mixture over crumbs.
- Add another ? of the crumbs.
- Spread fruit mixture carefully over this layer and sprinkle with remaining crumbs.
- Chill overnight.
- Cut into 48 squares.