Here's a recipe for Flapper Pudding. Supposedly it got its name because even a flapper could make it. I remember my mother making this for bridge parties, we never had it at a family meal, and looking back I'm guessing my dad probably didn't like it. She made it in a loaf pan, called it "Ice Box Pudding - Very Rich" and garnished each serving with a maraschino cherry, very 1960s.

It calls for raw eggs, which people don't do much any more because of the risk of salmonella poisoning. I'm wondering if you could try making it with vanilla pudding (and you'll never hear me say 'instant') with whipped cream folded into it, I would use the real stuff but some people like Cool Whip because it might be more stable.


Flapper Pudding
1 c. graham cracker crumbs (or vanilla wafer crumbs)
3/4 c. soft butter
2 c. sifted confectioners sugar
2 egg yolks (room temp)
1 9 oz. can crushed pineapple, well drained.
2 stiff beaten egg whites (room temp)
1/2 cup chopped California walnuts or pecans

Spread 1/2 crumbs on 10x6x1/1/2" baking dish. Cream butter. Add sugar, beating till light and fluffy. Add yolks one at a time. beating well. Beat another minute. Fold in egg whites. Beat at medium speed a few seconds until smooth. Fold in pineapple and nuts. Spread carefully over crumbs. Top with remaining crumbs. Chill till firm, 5 hours or over night.

Here's a recipe from The Spice Cookbook that doesn't call for eggs:

Pineapple Refrigerator Cake

24 lady fingers
2 cans (1 pound 4 1/2 oz each) crushed pineapple, drained
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
Ground nutmeg

Line the bottom and sides of an 8 inch spring-form pan with the lady fingers, reserving the rest for later use. Combine pineapple and spices. Whip cream until stiff and add the powdered sugar and vanilla. Spread 1/2 of the crushed pineapple over the lady fingers. Top with half the whipped cream. Refrigerate overnight or several hours. Just before serving remove the sides from the pan and place on a serving plate. Sprinkle with ground nutmeg.