½ tbsp. Gelatin powder
⅓ cup water, hot
Dissolve gelatine in hot water.
½ cup sugar
2 egg yolks
1 cup milk
2 tsp. Vanilla
In a medium saucepan combine sugar and egg yolks. Stir in the milk, vanilla and gelatin. Bring to a simmer then remove from heat. Cool off to room temperature before adding in the rest.
2 egg whites, whipped
2 cups whipped cream
Whip the egg whites until stiff peaks form like meringue.
Whip 1 cup of whipping cream or use 2 cups Cool Whip.
Gently fold in the meringue and whipped cream into the room temperature pudding.
Prepare a 9 inch pie pan with Graham cracker crumbs. Use about 1½ cups of crumbs. Pour in the pudding. Chill overnight. The pudding will be set after 8 hrs. Top with any fruit or pie filling of your choice.