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Fork cutting a bite of Graham Cracker Fluff
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4.67 from 12 votes

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!
Prep Time15 mins
Chill Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: custard, fluff dessert, graham cracker fluff
Servings: 15 servings
Author: Ashley Leonard


  • 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


  • 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 ½ 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 ¼ 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.

Helpful Equipment & Ingredient Links

Cake Pan
Stand Mixer


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.