Mary Korman's Icebox Pudding

Author: Canadian Living

This old-fashioned chilled dessert has been a favorite for three generations in the family of Mary Korman, one of the seven authors of the highly successful Best of Bridge series (The Best of Bridge Publishing). It's no wonder 17-year-old Mary Katherine chose it as her favorite. "I don't know how to describe it, but it's really good. We have it at Christmas and with big dinners." Creamy with a touch of citrus, it's great garnished with green and red maraschino cherries or fruit such as sliced oranges or strawberries.

  • Portion size 8 servings


  • 1/2 cup graham cracker crumbs
  • 1/3 cup lemon juice
  • 1/3 cup orange juice
  • 1 envelope unflavoured gelatin
  • 3 eggs separated
  • 1 cup granulated sugar
  • 1/2 teaspoon grated lemon rind
  • 1 cup whipping cream


Sprinkle all but 2 tbsp (25 mL) of the crumbs into bottom of 9- x 5-inch (2 L) loaf pan. In small heatproof bowl, combine lemon and orange juice; sprinkle gelatin over juices and let soften for 1 minute. Set bowl over simmering water for 2 minutes, stirring, until gelatin dissolves. Remove from hot water and set aside to cool but not to set.

Meanwhile, in large bowl, beat egg whites until soft peaks form; gradually beat in 1/2 cup (125 mL) of the sugar until stiff peaks form. In separate bowl, beat yolks with remaining sugar and lemon rind for about 5 minutes or until thick and lemon-colored. Stir in gelatin mixture. Whip cream until firm peaks form; fold into yolk mixture; fold in egg whites. Transfer to loaf pan, smoothing top. Sprinkle with remaining crumbs. Cover and refrigerate until set, about 4 hours (or freeze for up to 1 week; then let soften in refrigerator for 4 hours before serving).

Unmould onto chilled serving plate; garnish with fruit.

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Baking & Desserts

Mary Korman's Icebox Pudding