Graham Cracker Pudding

1. 1

   Mix sugar, gelatine, milk, vanilla and yolks together in a double boiler and cook (let come to a boil).

2. 2

   Cool.

3. 3

   Add egg whites; beat light and add 1/2 pint of whipped cream and small can of crushed pineapple that has been drained.

4. 4

   You can use pineapple juice to make part of the cup of milk.

5. 5

   Sprinkle some of the crushed graham crackers on the bottom of a 9 x 13-inch dish.

6. 6

   Pour the cooked mixture on the crumbs.

7. 7

   Sprinkle a few crumbs on top. Chill.

8. 8

   Will stay good for several days in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.