Graham Cracker Roll

Directions

1. 1
   Mix 2 egg yolks in one cup Sego milk and stir over heat until the mixture coats a spoon (do not let boil).
2. 2
   Remove from heat and add 2 tablespoons butter and cool slightly while you mix 3/4 cup of sugar (if you don't like it too sweet, use 2/3 cup sugar), 1 small 9 ounce can of crushed pineapple and 1 teaspoon vanilla and add the milk mixture, then beat egg whites and fold into mixture. Count 36 graham crackers.
3. 3
   Crush 12 and sprinkle into pan.
4. 4
   Spread 1/2 of mixture gently over them, then sprinkle 12 more crackers, rest of the mixture and sprinkle remaining crackers over top. Chill and serve with whipped cream.