 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
My mother, who didn't own a cookbook, created this recipe. She fussed over ingredients until she was satisfied with the results. With nine children to feed on a limited budget, she came up with many variations of the same dish. This dessert was a special treat. -Mary McMenamin, Spring City, Pennsylvania Ingredients:
1 cup graham cracker crumbs (about 16 squares) |
2 tablespoons butter, melted |
1 tablespoon sugar |
1 tablespoon water |
1-3/4 cups milk |
1 package (3 ounces) cook-and-serve vanilla pudding mix |
meringue: |
2 egg whites |
1/4 teaspoon cream of tartar |
2 tablespoons sugar |
Directions:
1. In a bowl, combine the cracker crumbs, butter, sugar and water; press onto the bottom and up the sides of two 10-oz. custard cups. Bake at 350° for 6 minutes or until crust is lightly browned; set aside.
2. In a saucepan, combine the milk and pudding mix; prepare according to package directions. Keep warm. In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Spoon warm pudding into crust; spread with meringue, sealing edges to crust.
3. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Yield: 2 servings.
|
|