1 env. plain gelatin
4 tbsp. cold water
1 c. boiling water
2/3 c. sugar
3 egg whites, unbeaten
1/4 tsp. salt
1 tsp. vanilla

Sprinkle gelatin over cold water and let soak 5 minutes. Add boiling water and stir until dissolved. Let cool slightly, then add egg whites (save the yolks), salt and vanilla. Beat at high speed until mixture is light and resembles thick cream or until it forms stiff peaks. Turn into a 9"x13" pan and chill. To serve, cut into 1" to 1 1/2" squares and roll in graham cracker crumbs. Arrange in dessert dish and top with Butter Sauce.

BUTTER SAUCE:

3 egg yolks
1/2 c. melted butter
1/2 c. sugar
1/2 c. heavy cream or Cool Whip

Beat egg yolks until thick and lemon colored. Gradually add sugar, continuing to beat. Add butter and blend. Fold in whipped cream and store in refrigerator.