Graham Cracker Fluff

Sprinkle Knox gelatin over the cold water in a small bowl.

In a saucepan over medium heat, bring milk, sugar, and egg yolks to a boil, whisking constantly. Remove from heat; add vanilla. Add gelatin mixture. Cool until set, 2–3 hours in the fridge or 1/2 hour in a sinkful of ice and water.

Meanwhile, mix crushed graham crackers or crumbs together with brown sugar and melted butter. Reserve 1/2 cup crumbs for sprinkling on top. Press the remaining crumbs in the bottom of a serving bowl, or use a 9×9 square pan.

Whip egg whites until stiff peaks form. Whip cream as well. Combine whipped egg whites, whipped cream, and yolk mixture by folding gently until well mixed. Spread over graham base, and sprinkle the top with reserved crumbs.

Refrigerate 2–3 hours until set. Some call it a sweet salad; we usually serve it for dessert.