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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


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

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