Amish Graham Cracker Fluff Recipe

Ingredients for Amish Graham Cracker Fluff

• 4 large egg yolks
• 1 cup granulated sugar
• 1 cup milk
• Unflavored Gelatin
• 1/4 cup cold water
• 4 large egg whites
• Cream
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed light brown sugar
• Graham Crackers

How to Make Amish Graham Cracker Fluff

1. In a medium saucepan, whisk together 4 large egg yolks, 1 cup granulated sugar, and 1 cup milk until light and frothy.
2. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).
3. In a small bowl, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water. Let it bloom for 5 minutes.
4. Remove the cooked egg yolk mixture from the heat. Add the bloomed gelatin and stir until completely dissolved.
5. Pour the mixture into a large bowl and refrigerate until slightly thickened (about 30 minutes).
6. In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold in 1 cup heavy whipping cream, whipped to stiff peaks, into the chilled pudding mixture.
7. In a separate bowl, combine 1/2 cup (1 stick) unsalted butter, softened, 1/2 cup packed light brown sugar, and 1 1/2 cups graham cracker crumbs.
8. Line the bottom of a 9x13 inch baking dish with half of the graham cracker crumb mixture.
9. Pour the pudding mixture over the graham cracker crust.
10. Sprinkle the remaining graham cracker crumbs evenly over the top.
11. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set completely.