March/April 2006
- 2 cups cold milk
- 3 cups half & half
- 2 large packages instant vanilla pudding
- 2 egg whites
- ½ cup sugar
- ½ cup cognac
Pour milk and cream into mixing bowl. Add pudding and beat slowly until well blended, about 1 minute. Do not overbeat. Let stand 5 minutes. Beat sugar into egg whites gradually until mixture appears smooth and glossy, not dry. Fold gently into pudding. Chill. Just before serving, stir in cognac. Serve with cinnamon on top.
