Harriet's Yummy

When the phrase "Harriet's Yummy" is mentioned in my family, you can guarantee there will be an audience. My Grandma has been serving this for many many many years. I remember as a child, she'd almost always have a ready-to-go pan of Harriet's yummy stashed in the freezer.

She served it so much, she even had an "Up-side-down" version for variety. I never got the chance to ask her where this delicious dish came from, but when you raise 6 children and 13 grandchildren, the origin of her famous dishes didn't really matter. What matters is that it has been served with love to all those people over and over again.

Harriet's Yummy:

Bottom layer- graham crackers. (The original version is strictly crushed graham crackers, but I like to make it a crust with a little melted butter and a spoonful of sugar)

Middle layer-I suppose you could call this a chocolate mousse or even a buttercream-its a little tricky:

2/3 c. butter, room temperature
2 c. powdered sugar
3 egg yolks, slightly beaten
2 squares melted chocolate (I use about 4 ounces)
pinch of salt
1 tsp vanilla
3 well beaten egg whites

Cream together butter and powdered sugar. Add egg yolks, melted chocolate, salt and vanilla. (You could also add nuts here if you wanted) Fold in egg whites.

Top later- 1 qt. vanilla ice cream

Press graham cracker crust into 9x13 pan, pour in chocolate filling and freeze for 2 hours. Remove from freezer and layer on ice cream. Sprinkle more graham crackers on top.

Last but most important step to ANYTHING in my G'ma's recipe box: ALWAYS, yes ALWAYS top with cool whip!