Genie's Southern Kitchen

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From:

aaldridge (Original Message)

Sent: 5/11/2007 1:49 PM

Ice Box Cake

1 box (14.4 oz.) graham crackers
2 boxes of 3 oz. each butterscotch cook & serve pudding
2 boxes 3 oz. each vanilla cook & serve pudding
1 box (3-4 oz.) chocolate cook & serve pudding
10 cups milk
Coat a 13x9x2-inch baking dish with non-stick cooking spray. Line the bottom with a single layer of graham crackers. Cut pieces to fit if necessary; save scraps. Cook butterscotch pudding following package directions about 10 minutes; pour over graham crackers. Place another layer of graham crackers over butterscotch pudding. Cook vanilla pudding by directions on box, about 10 minutes, and pour over graham crackers. Place another layer of graham crackers over vanilla pudding. Cook chocolate pudding according to package directions, about 10 minutes, pour evenly over the crackers. Finely crush the remaining graham crackers and scraps; sprinkle over the top of chocolate pudding. Chill 4 hours or overnight. To serve top with whipped cream.
Beat 1 cup heavy cream and 2 tablespoons sugar and 1 teaspoon vanilla to stiff peaks.

From:

Jolene·

Sent: 9/23/2008 6:59 AM

Graham Cracker Fluff

24 graham crackers, crushed
1/2 cup butter/margarine
1/2 cup brown sugar
2 pkg. Knox gelatin
1/2 cup cold water
1 cup sugar
1 & 1/2 cups milk
4 eggs, separated
2 tsp. vanilla
16 oz. whipped topping

Combine cracker crumbs with margarine and sugar; reserve 1/2 cup of mixture for topping. Put crumbs in a 9x13" pan. Mix gelatin and cold water; set aside. Beat egg yolks with sugar, vanilla and milk; heat, and add gelatin mixture; continue heating until gelatin is dissolved. Put mixture in a large bowl; chill until slightly thick. Add the beaten egg whites and whipped topping; mix well; pour over crumb base. Top with the 1/2 cup reserved crumbs. Refrigerate for several hours, or overnight. If using whipping cream, reduce sugar amount to 1/2 cup.

From:

BettyGa1

Sent: 9/22/2008 9:02 PM

GRAHAM CRACKER FLUFF

1 pkg. unflavored gelatin
1/3 c. cold water
1/2 c. sugar
3/4 c. milk
2 eggs
1 c. cream
1 tsp. vanilla
Pinch of salt
3 tbsp. butter
3 tbsp. brown sugar
12 to 16 graham crackers

Soak 1 package unflavored gelatin in 1/3 cup cold water. Mix together in double boiler 1/2 cup sugar, 3/4 cup rich milk, 2 egg yolks. Boil 1 minute. Add gelatin mixture and mix. Set in cool place. When pudding has set, add 2 stiff beaten egg whites, 1 cup cream whipped, 1 teaspoon vanilla, and a pinch of salt. Line the bottom of a dish with 2/3 of crumbs (3 tablespoons melted butter, 3 tablespoons brown sugar, 12 to 16 graham crackers, crushed). Then pour in pudding and put the remaining crumbs on top. Set in refrigerator until ready to serve.

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