Bavarian Cream

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This light dessert from my mother was a favorite of mine growing up!

1 envelope Knox gelatin
2 eggs
1/2 C. Sugar
1/2 C. Milk
16 graham crackers
3 T. margarine
3 T. brown sugar
1/2 pt. cream
1 t. vanilla

Dissolve 1 envelope Knox gelatin in 1/2 C. cold water. (Let this set while you cook egg mixture). Cook 2 egg yolks (set aside egg whites), scant 1/2 C. sugar and 1/2 C. milk for a few minutes. (almost bring to boil to be sure egg is cooked). Add gelatin and stir till dissolved. Place in refrigerator until cooled, thick but not solid. Crush 16 graham crackers (1 cup) and add 3 T. melted margarine and 3 T. brown sugar. Mix with fork till blended, then spread half in 8×8 glass baking pan and press firm. Whip 1/2 pt. cream and add 1 t. vanilla. Beat egg whites and add scant 1/2 C. sugar. Beat custard till light and fluffy, fold whipped cream and egg whites individually into mixture. Turn into crumb-lined pan and sprinkle top with remaining crumbs. Refrigerate 3-4 hours and cut into squares to serve.

Bavarian Cream, 4.0 out of 5 based on 1 rating

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