Graham Cracker Roll - cooking recipe

Ingredients

2 eggs
1 c. Sego milk
2 Tbsp. butter
3/4 c. sugar
9 oz. can crushed pineapple
1 tsp. vanilla
36 graham crackers

Preparation

Mix 2 egg yolks in one cup Sego milk and stir over heat until the mixture coats a spoon (do not let boil).
Remove from heat and add 2 tablespoons butter and cool slightly while you mix 3/4 cup of sugar (if you don't like it too sweet, use 2/3 cup sugar), 1 small 9 ounce can of crushed pineapple and 1 teaspoon vanilla and add the milk mixture, then beat egg whites and fold into mixture. Count 36 graham crackers.
Crush 12 and sprinkle into pan.
Spread 1/2 of mixture gently over them, then sprinkle 12 more crackers, rest of the mixture and sprinkle remaining crackers over top. Chill and serve with whipped cream.