Pineapple Puddings

A couple of years ago I saw a neat Picnic idea where instead of putting out a pitcher of iced-sweet-tea, they poured it into the Mason-jar-drinking-glasses, capped it with the canning lids and rings, and stuck them into a large washtub full of ice.

I thought that was the cutest idea, and I happened to have a set of the glasses that used to belong to my Grannie.
I only had 8, though, which wasn't enough for our family gatherings, so I scrounged around at yard sales and thrift stores, picking up more of them here and there for a dime or a quarter at most.

So recently, while visiting a Site/Blog I just luuuuuv, Sugar Pie Farmhouse, Aunt Ruthie was advertising her self-created recipe book - cuuutest thing I've ever seen - and I saw this idea, where she made Banana Pudding in little Mason jars!  (Why can I never come up with such cute and adorable and great ideas as things like this recipe book, or using Mason jars for things other than canning?!)

The recipe itself wasn't one that I - as a Self-Respecting-Southerner - could use (instant pudding: shudder!).  If I tried to make a Banana Pudding using instant pudding, my family would throw it at me, no matter how cutely I'd packaged them!

The recipe I use involves baking in the oven 15-20 minutes, until the meringue is browned, so although I thought the Banana Puddings would look so cute in the Mason Jar drinking glasses, I don't think the drinking glasses are actually the kind of glass made for higher temps like for canning, or being able to use in the oven.
My next thought was, that's a pint of Banana Pudding; if I gave that to John, he'd sit and eat the entire thing in a sitting.

 So I had a box of 1/2 pint size jars that I thought would work out fine for my project.

As it turned out, by the time I got ready to make the Banana Pudding, I wanted Pineapple Pudding instead.
It's the exact same recipe as Banana Pudding, except you use crushed or chunk pineapple instead of sliced banana.

In a Double-Boiler (I don't have a double-boiler, so I use a smaller pot inside a larger pot), combine 1/2 cup sugar, 1/3 cup self-rising flour, and a dash of salt.

Add 3 egg yolks and 2 cups of milk.

Cook over boiling water 10 - 12 minutes, stirring constantly, until thickened.

Layer pineapple and nilla wafers in jars until about half to three-quarters full. (I went half and it made 11 jars. If you go a little fuller, it'll make less jars, but be a little better of a serving size.)



Begin beating the 3 egg whites to fluff them up.  Add 1/4 cup sugar and continue beating on medium until fluffy and forms a Peak. (Yes, I do lick the beaters when I'm done. Dying by meringue doesn't worry me.)

Fill jars remainder of the way with meringue.  Bake at 350* until browned. 

If you're like me and like your Pudding warm, you can eat it now (or, well, wait until it cools some). Otherwise, cap with lids/rings and refrigerate.  Enjoy!

**In case this needs to be spelled out - these are NOT *preserved* and can not be stored in your pantry and eaten a year later. This is for fun/decorative purposes only**