Monday, March 14, 2016

Grandma Ruby’s Graham Cracker Pudding

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.

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