-INGREDIENTS-
1 Graham cracker crust for 9
-inch buttered spring form
Pan, baked at 300-F for 10
-minutes; cooled.
2 tb Gelatin
1/2 c Cold water
2 c Milk
1/2 c Sugar
4 Egg yolks
1/2 ts Salt
3 ts Vanilla
4 Egg whites
1/2 c Sugar
1 1/2 c Heavy cream
OR:
1 1/2 c Rich’s Topping
Mix together milk, sugar, egg yolks, and salt. Beat well. Cook in
double boiler over hot water until thickened. Soften gelatin in cold
water. Add gelatin to egg mixture. Beat egg whites until stiff and
add sugar gradually. Fold gelatin mixture into egg white mixture.
Fold into whipped cream. Fill graham cracker crust and refrigerate
overnight.
Serve with sliced sugared strawberries or raspberries.
Yields
9 servings