Graham Cracker Fluff

Filling:
1 envelope unflavored gelatine
1/2 cup cold water
1/2 cup granulated sugar
3/4 cup milk
2 eggs, separated
1 teaspoon vanilla extract
1 cup whipped cream

Soak the gelatine in the cold water. Set aside.

Mix the sugar, milk and egg yolks in a saucepan. Cook for 1 minute, stirring all the time. Remove from heat and add the gelatin and vanilla. Set in a cool place until it begins to thicken.

Beat the egg whites until stiff. Fold the whites and whipped cream into the thickened gelatine mixture. Mix well. Set aside.

Crust:
1 1/2 tablespoons butter
3 tablespoons brown sugar
12 graham crackers (3/4 cup), crushed

Melt butter and brown sugar and mix with the graham cracker crumbs. Line the bottom of a 8-inch square pan with half of the crumbs. Pour in the filling. Top with remaining crumbs and chill until ready to serve.