Seventh Heaven Pineapple Pudding

2 packages vanilla tapioca pudding

4 cups milk

2 envelopes unflavored gelatin

½ cup cold water

2 egg whites

3 tbsp sugar

½ cup moist shredded coconut

1 No 2 can pineapple chunks

6 maraschino cherries, sliced

Make pudding with milk according to package directions.

Soften gelatine in the cold water; stir into hot pudding.

Beat egg whites till frothy, continue beating while adding sugar a teaspoon at a time, till mixture stands in soft peaks.

Stir pudding mixture into egg whites. Pour into 2-qt. mixing bowl. Chill 6 to 8 hrs.

At serving time, unmold and sprinkle with coconut. Arrange drained CHUNKS and cherry slices on top and around the mold.