Graham Cracker Fluff
This Graham Cracker Fluff is an old-fashioned dessert made with a sweet custard folded into whipped egg whites on top of a graham cracker crust. Don't let the simplicity fool you, this dessert is out of this world!
Equipment
- Gelatin
- Cake Pan
- Saucepan
- Stand Mixer
Ingredients
- 2 ½ cups whole milk divided
- 2 cups white sugar
- 2 eggs beaten
- ¼ tsp. nutmeg ground
- pinch of salt
- 2 - .25 oz. envelopes powdered gelatin
- 2 tsp. vanilla extract
- 2 pints heavy whipping cream
- 12 sheets graham crackers
- 4 tbsp. butter
- 3 tbsp. white sugar
Instructions
- In a saucepan over medium heat, combine 2 cups milk, 2 cups sugar, beaten eggs, nutmeg & salt. Bring to a simmer, stirring constantly. Cook for 5 minutes until mixture thickens slightly.
- While custard is cooking, in a small bowl combine 2 envelopes of gelatin in 1/2 cup cold milk. Let sit for 5 minutes.
- Remove custard from the heat and pour mixture over the gelatin. Whisk well to remove any lumps. Add vanilla. Let custard cool to room temperature, about 30 minutes.
- For the crust, crush graham crackers into fine crumbs using a food processor. Add melted butter and 3 tbsp. sugar. Press into bottom of 9x13 pan, reserving 1/4 cup for the top.
- In a metal bowl whip heavy whipping cream until stiff peaks form. Gently fold whipped cream into cooled custard until well combined. Pour over crust and sprinkle with reserved graham cracker crumbs.
- Chill for at least 2 hours in the refrigerator until set. Cut into bars & serve.
Notes
When cooling the custard don't place it in the fridge, just cool to room temperature. You don't want it to begin to set before you fold it into the whipped cream.
Want smaller pieces? This dessert can be cut 4x6 to make 24 smaller pieces.
