2 egg yolks
1/2 c. sugar
1 pkg. plain gelatin
2/3 c. milk
1/2 c. cold water
2 egg whites
1 c. whipping cream
1 tsp. vanilla
3 tbsp. melted butter
3 tbsp. sugar
12 graham cracker (crumbs)

Beat egg yolks and add sugar and milk. Cook in top of double boiler until slightly thickened. Soak gelatin in cold water. Pour hot mixture over softened gelatin and stir until smooth. Chill until slightly thickened. Add stiffly beaten egg whites and vanilla to chilled mixture. Beat whipping cream until stiff and add to mixture. Combine melted butter, sugar and graham crumbs. Sprinkle most of the crumbs in 11 x 7-inch dish. Pour mixture over crumbs and sprinkle with remaining crumbs. Let chill in fridge until set.

Makes 6 to 8 servings.