2/3 c. milk
1/2 c. sugar
2 egg yolks
1 tbsp. gelatin
1/2 c. water
1 c. whipping cream
2 egg whites

Cook 2/3 cup milk, sugar, yolks in double boiler until thick. Dissolve 1 teaspoon gelatin in 1/2 cup cold water. Add to custard when cool. Whip 1 cup cream. Beat 2 egg whites very stiff.

Combine custard with 1 teaspoon vanilla. Pour in dish. Add with 12 graham crackers, crushed. Mix 3 tablespoons melted butter and 3 teaspoons sugar. Cover top.