Recipe: Fruit Cocktail Crackle (using lemon pudding, cracker crumbs and coconut, baked, Del Monte, 1960's)

FRUIT COCKTAIL CRACKLE


1 No. 2 1/2 (28 oz.) can Del Monte Fruit Cocktail
2 eggs whites plus 1/4 cup sugar (for meringue)
1 (4-serving-size) pkg. lemon pudding and pie filling mix (not instant)
3/4 cup coarse soda cracker crumbs
1/2 cup brown sugar, well-packed
1/2 cup butter or margarine, melted
3/4 cup sifted flour
1/4 teaspoon baking soda
1/2 cup shredded coconut

Drain fruit cocktail; chill.

Beat together eggs and 1/4 cup sugar until stiff peaks form; set aside.

Cook pudding according to directions on box; according to directions on box. Fold in the meringue. Add 1/2 cup of the drained fruit. Set aside to cool.

Mix cracker crumbs and brown sugar; add melted butter. Set aside.

Sift flour with baking soda; combine with coconut and mix well with cracker mixture. Put 1/3 of the coconut mixture in a well-greased round 9 x 1 1/2-inch baking dish or cake pan. Pour lemon filling on top; sprinkle with remaining crumbs.

Bake in moderate oven (350 degrees F) for 25 minutes or until golden brown. Cool, then chill in refrigerator.

Serve topped with remaining fruit cocktail.

Makes 6 servings
Source: Newspaper recipe clipping, 1960's
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com