1 Cup Milk * 1 Cup Sugar * 4 Eggs
6 Tbsp. Butter * 6 Tbsp. Brown Sugar
2 envelopes Knox Gelatin * Whipping cream
16 Graham Crackers (more, if desired)
Cook milk, egg yolks and sugar in double boiler; when slightly thickened and coating the spoon, add gelatin that has soaked in 1 cup cold water. Chill until thickened (almost solid). This is your custard.
Mix butter and brown sugar with 16 graham crackers (crushed with rolling pin) in a skillet then cool. Adjust butter and brown sugar if you increase the graham crackers. Press half of crumb mixture into the bottom a 9 x 13 pan.
Whip cream adding 2 tsp. vanilla until stiff peaks form and then beat the egg whites until stiff.
Combine custard, whipped cream and egg whites together; pour the mixture over the crumbs and cover with the remainder of the crumbs. Refrigerate for at least 3 hours before serving.