6 oz. Chocolate chips (1 cup)
2/3 c. powdered sugar
2 1/2 tbsp. cold water
4 eggs
1 tsp. vanilla
egg whites
Graham crackers

Melt first 3 ingredients together. Remove from heat and beat white egg yolks one at a time. Add vanilla. Fold in egg whites (stiffly beaten). Pour 1/2 of mixture over a layer of 12 graham crackers on a 13 x 9 inch pan. Repeat second layer. Refrigerate 24 hours. Serve with whipped cream. You may spread on top of dessert.