(Submitted by Mary Stanton)

• 4 cups milk
• 3/4 cup sugar
• 1 1/2 cups coarse cracker crumbs
• 2 eggs, separated
• 3 tablespoons sugar (in addition to amount above)
• 1 teaspoon vanilla
• 1 cup shredded coconut ( optional)

In a large boiler, mix milk, egg yolks and sugar together. Bring to a boil, stirring constantly. Lower heat and cook for about one minute, then add cracker crumbs and coconut (if desired). Remove from heat and stir in vanilla. Pour into a buttered casserole dish. Set aside. Beat egg whites until stiff; fold in 3 T. sugar. Gently spread meringue over top of the pudding mixture. Bake at 350 degrees for 10 to 12 minutes or until the meringue is very lightly browned.