Title: Hazlenut Icebox Pudding
Categories: Dessert
Yield: 6 Servings

1	pk	Unflavored gelatin
1/4	c	Cold water
1	c	Milk
4		Egg yolks
1/4	c	Sugar
1	pn	Of salt
3/4	c	Hazelnuts or filberts, toasted and pulverized
2	tb	Dark rum
1	c	Heavy cream
		Toasted whole hazlenuts or filberts for garnish
		(optional)

Makes 6 To 8 Servings

In a small bowl, sprinkle gelatin over cold water to soften. Combine milk, egg yolks, sugar and salt in a heavy saucepan. Cook, stirring, over low heat until mixture will coat a wooden spoon. Stir in gelatin. Chill until partially set. Fold in the ground nuts and rum. Whip the cream until stiff, and fold into the mixture. Turn into a 1 1/2-quart mold, glass bowl, or 6 individual dishes. Chill 2 to 4 hours, until set. Serve garnished with toasted nuts, if desired.

Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas

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