Graham Cracker Fluff

Name: Graham Cracker Fluff
Ingredients: FOR THE FILLING:; 1 package (1/4 Oz. Packet) Knox Gelatin; 1/4 cups Cold Water; 3/4 cups Milk; 3/4 cups Sugar; 2 whole Eggs, Separated; 1 teaspoon Vanilla; 1 cup Whipping Cream; FOR THE CRUMBS:; 1 cup Graham Cracker Crumbs (about 14 Crackers, Finely Crushed); 3 Tablespoons Brown Sugar; 3 Tablespoons Butter Or Margarine, Melted

12 ingredients

5 steps

Ingredients

FOR THE FILLING:
1 package (1/4 Oz. Packet) Knox Gelatin
1/4 cups Cold Water
3/4 cups Milk
3/4 cups Sugar
2 whole Eggs, Separated
1 teaspoon Vanilla
1 cup Whipping Cream
FOR THE CRUMBS:
1 cup Graham Cracker Crumbs (about 14 Crackers, Finely Crushed)
3 Tablespoons Brown Sugar
3 Tablespoons Butter Or Margarine, Melted

Directions

1

Sprinkle Knox gelatin over the cold water in a small bowl.
2

In a saucepan over medium heat, bring milk, sugar, and egg yolks to a boil, whisking constantly. Remove from heat; add vanilla. Add gelatin mixture. Cool until set, 2-3 hours in the fridge or 1/2 hour in a sinkful of ice and water.
3

Meanwhile, mix crushed graham crackers or crumbs together with brown sugar and melted butter. Reserve 1/2 cup crumbs for sprinkling on top. Press the remaining crumbs in the bottom of a serving bowl, or use a 9x9 square pan.
4

Whip egg whites until stiff peaks form. Whip cream as well. Combine whipped egg whites, whipped cream, and yolk mixture by folding gently until well mixed. Spread over graham base, and sprinkle the top with reserved crumbs.
5

Refrigerate 2-3 hours until set. Some call it a sweet salad; we usually serve it for dessert.