Irish Coffee Pudding

Sugar until thick lemon colored.

Dissolve instant coffee in hot water, gelatin and dissolve.

Blend into egg yolks and sugar. Heat in double boiler over boiling water, beating continuously until mixture begins to thicken. Add whiskey and beat until and creamy. Remove heat and cool; stirring frequently. When mixture is at point of setting, whip 1 1/4 cups cream and fold

Whip and in egg whites.

7-inch soufflé case with 3-inch paper collar tied around it.

A jam jar and press down into center of pudding. to set. Remove paper collar and jar.

Fill center with 1 cream, whipped and 2 tablespoons crushed walnuts.

Decorate exposed sides of pudding with chopped walnuts.

Serves 10 to 12.