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Disappearing Dessert |
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Serves: 9 Print this Recipe7/8 cup graham crackers fine crumbs (12 squares) 2 tablespoons margarine melted 2 teaspoons brown sugar 1/2 teaspoon cinnamon ground 1/2 teaspoon nutmeg ground 1/2 cup sugar 1 envelope unflavored jello 1/2 cup water cold 1/2 cup milk 2 eggs yolk large, well beaten 1 1/2 teaspoons vanilla extract 2 eggs white large, at room temperature 1 envelope whipped topping (will make 2 cups) Milk Vanilla extract In a small bowl, mix graham cracker crumbs, margarine, brown sugar, cinnamon and nutmeg until well combined. Reserve 1/4 cup of the mixture for topping. Pat remaining crumbs in bottom of a 9 x 9 x 2-inch baking pan. Chill while preparing filling. In a small saucepan, mix sugar and gelatin. Stir in water, 1/2 cup skim milk and egg yolks; let stand for 1 minute. Stir over low heat until gelatin dissolves. Remove from heat. Stir in 1 1/2 teaspoons vanilla. Pour mixture into a medium bowl. Place bowl in a large bowl which contains cold water and ice. Stir gelatin mixture until mixture mounds slightly when dropped from a spoon. Remove bowl from ice water. Meanwhile, in a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold into gelatin mixture. Prepare topping according to package directions, substituting skim milk for whole milk and using vanilla. Fold into gelatin mixture. Spoon into baking pan. Top with remaining 1/4 cup crumbs. Chill at least 4 hours. To serve, cut into squares. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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