Graham Cracker Pudding

• 1 c. granulated sugar
• 1 envelope Knox gelatine
• 1 c. sweet milk
• 1 tsp. vanilla
• 2 egg yolks
• 2 egg whites
• 1/2 pt. whipped cream or Cool Whip
• 1 small can crushed pineapple
• 16 or more crushed fine graham crackers

1. Mix sugar, gelatine, milk, vanilla and yolks together in a double boiler and cook (let come to a boil).
2. Cool.
3. Add egg whites; beat light and add 1/2 pint of whipped cream and small can of crushed pineapple that has been drained.
4. You can use pineapple juice to make part of the cup of milk.
5. Sprinkle some of the crushed graham crackers on the bottom of a 9 x 13-inch dish.
6. Pour the cooked mixture on the crumbs.
7. Sprinkle a few crumbs on top. Chill.
8. Will stay good for several days in refrigerator.

sugar, gelatine, sweet milk, vanilla, egg yolks, egg whites, whipped cream, pineapple, graham crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=182976 (may not work)