3 eggs, separated
2 c. graham cracker crumbs
1 1/2 c. sugar
1 tsp. baking powder
2 tsp. vanilla
1 c. walnuts, finely chopped
1/4 c. cold water

Beat egg yolks with cold water until frothy. In a separate bowl, mix the crumbs, sugar and baking powder. Add to the egg yolk mixture. Add vanilla. Beat the egg whites until stiff. Fold into the mixture, along with the nuts. Spoon pudding into a buttered 1 1/2 quart casserole. Bake at 325 degrees for 45 minutes. Serve warm with cream such as Cool Whip.