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Graham Cracker Fluff
1 envelope unflavored gelatine
1/2 cup cold water
1/2 cup granulated sugar
3/4 cup milk
2 eggs, separated
1 teaspoon vanilla extract
1 cup whipped cream
1 1/2 tablespoons butter
3 tablespoons brown sugar
12 Graham crackers (3/4 cup), crushed
Filling: Soak the gelatine in the cold water. Set aside.
Mix the sugar, milk and egg yolks in a saucepan. Cook for 1 minute, stirring all the time.
Remove from heat and add the gelatin and vanilla extract. Set in a cool place until it begins to thicken.
Beat the egg whites until stiff. Fold the whites and whipped cream into the thickened gelatine mixture. Mix well. Set aside.
Crust: Melt butter and brown sugar and mix with the Graham cracker crumbs.
Line the bottom of a 8-inch square pan with half of the crumbs.
Pour in the filling.
Top with remaining crumbs and chill until ready to serve.
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