Stonewall Jackson Pudding
2 c milk
2 egg yolks
1/2 c sugar
2 tbsp Knox gelatin softened in 1/4 c cold milk
1 tsp vanilla extract
1/8 c Sherry wine
2 egg whites
1/2 pint cream, whipped

In a double boiler, heat the milk to nearly boiling. Whip the yolks until very light in color then beat them into the sugar. Add the egg mixture to the hot milk, and stir constantly until it begins to thicken. Remove from fire. Add the gelatin mixture , stir well. Add Sherry, vanilla, combine. Let cool. Beat egg whites to stiff peaks, and fold into whipped cream. When custard is cool and begins to set up, fold in whipped cream mixture. Pour into a mold, alternating layers of custard with broken macaroons and crystallized cherries.