1/2 cup of sugar
3/4 cup of milk
2 egg
Pinch os salt
1 envelope Knox Gelatine
1/3 cup cold water
1 teaspoon vanilla
1 cup of cream 

12 Graham crackers
3 tablespoons soft butter
3 tablespoons powdered sugar


Mix egg yolks and milk, add sugar, and salt; cook in a double boiler. 

Fold in egg whites, beaten stiff, vanilla, and softened gelatine in the 1/3 cold water – when partly congealed. Add 1 cup whipped cream. 

Now take 12 Graham crackers, 3 tablespoons soft butter, and 3 tablespoons powdered sugar. Roll cracker and mix butter and powdered sugar. Line a 9×12 pan with half of the mixture, pour in the pudding, and top with the remaining half of the cracker mixture. 

Adeline Dvorak

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