Grandma Ruby’s Graham Cracker Pudding

Ingredients:

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)

Directions:

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.