Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch
cake pan. Chill.
Soften gelatin in cold water and set aside. In top of double boiler combine
eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool.
Fold stiffly beaten egg whites, whipped cream, and vanilla into
gelatin-custard mixture. Pour into crust. May be garnished with additional
cookie crumbs. Chill for several hours before serving.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. David J. Christenses Posted to MC-Recipe Digest V1 #669 by
Bill Spalding <billspa@icanect.net> on Jul 13, 1997
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