Serves: 8
Total Calories: 224
Pat half the cracker crumbs into an ungreased 9"x9" baking pan; set aside. Combine milk and sugar in a saucepan; sprinkle with gelatin. Let stand for 30 minutes. Beat in egg yolks with an electric mixer. Bring to a boil over medium heat; stir constantly until thickened. Chill; cool completely. Beat egg whites into soft peaks. Fold egg whites and vanilla into whipped cream; fold into cooled gelatin mixture. Gently spread over crumb mixture; sprinkle with remaining crumbs. Chill at least 2 hours.
This Graham Cracker Pudding recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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