Grandma Copp's Butterscotch Dessert

3-boxes 3.5 oz Cook and Serve Butterscotch Pudding

6 cups milk

6 egg yolks

1-11 oz box of Vanilla Wafers

1 can crushed pineapple, drained

Meringue

6 egg whites

2 tablespoons water

1 teaspoon cream of tartar

¼ cup sugar

In a 9 x 13 pan; cover the bottom and sides with the vanilla wafers. Spread the drained pineapple evenly over the wafers.

Prepare your pudding. In a heavy saucepan; add the pudding mix, milk and egg yolks; whisk until well blended. Bring to a boil over medium heat. Remove from heat. Pour cooked pudding over the wafers and pineapple.

Prepare your meringue. In a large glass or metal bowl, whisk egg whites, water, and cream of tartar until foamy. Add sugar gradually, and continue to whisk until stiff peaks form. Spread meringue over the pudding mixture, sealing the edges of the pan to prevent meringue from shrinking.

Bake in a 350 degree oven for about 20-25 minutes or until meringue is golden brown. Allow to cool and then refrigerate until ready to serve.

This recipe came from my Grandma Copp and I remember eating this as a child on their farm. What a treat this was. This must be an old time recipe because I have not seen this dessert anywhere else. My uncles love this dessert and I hope your family will too.

Blessings,

Terri