2 envelopes unflavored gelatin
10 tbsp. brown sugar
3 eggs, separated
3 c. milk
2 apples, peeled & chopped
2 tbsp. butter
1 1/2 tsp. vanilla
1 1/2 c. whipping or heavy cream, whipped
1/2 c. pecans, chopped
12 lady fingers, split

In medium saucepan, mix unflavored gelatin with 8 tablespoons sugar, blend in egg yolks, beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Add apples, butter, and vanilla; continue cooking, stirring constantly, 5 minutes or until apples are tender. Pour into a large bowl and chill, stirring occasionally until mixture mounds slightly when dropped from spoon. In medium bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff. Fold egg whites, then whipped cream and pecans into gelatin mixture. Place lady fingers rounded side out against sides of 9 inch springform pan. Turn gelatin mixture into pan. Chill until firm. Garnish with additional apples and pecans. Makes 12 servings.

Variation: Omit lady fingers. Turn gelatin mixture into 1 quart souffle dish with 3 inch collar, chill until set.