Graham Cracker Fluff



2 egg yolks
1/2 C. sugar
2/3 C. milk
1 pkg. (1 T.) gelatin
1/2 C. cold water
2 egg whites, stiffly beaten
1 tsp. vanilla
1 C. whipping cream, whipped

3 T. butter, melted
3 T. sugar
12 crushed graham crackers

Beat egg yolks, add sugar and milk. Cook until slightly thickened in top of double boiler. Soak gelatin in cold water. Pour hot mixture over softened gelatin and stir until smooth. Chill until slightly thickened. Add stiffly beaten egg whites, vanilla and whipped cream to the chilled mixture. Combine crumb ingredients. Sprinkle half of crumbs in bottom of serving dish. Add mixture and top with remaining crumbs. Chill until set and serve.

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