I really do love Amish cookbooks, especially the ones put out by Amish families. That said, there are some risks you take when using a family-produced Amish cookbook, the main one being an incomplete recipe! In my favorite Schlabach Family cookbook, there are three recipes for Graham Cracker pudding, and although I'm not a cook by any stretch, they all seem to be missing something important, mostly complete baking directions. With that in mind, I'm posting all three recipes, so you can choose the one you'd like to try, or go crazy and try all three!

Cracker Pudding
2 cups flour
2 cups white sugar
6 egg yolks
1/2 gal. milk

Cook till thick, then add 1 cup brown sugar. Cool. Add whipeed topping and layer with graham crackers when ready to serve.

Old Fashioned Graham Cracker Pudding
Cook together:
1 qt. milk
1 cup sugar
2 T flour
1/2 t vanilla
2 egg yolks (add them last)

Mix together:
2 graham crackers, crushed fine (Kathleen's note: this doesn't seem like enough, especially with the amount of butter you use for the crust. Maybe they mean graham cracker packages?)
1/2 cup butter, browned

Put a layer of cracker crumbs in pan; put pudding on top. Beat egg whites, add a little sugar; put on top of pudding. Put in oven just long enough to brown a little. (Kathleen's note: my guess is at 350 degrees)

Graham Cracker Custard
Crumbs: 18 graham crackers, crushed
1/4 cup sugar
1/2 cup butter, melted

Custard
3/4 cup milk
3 egg yolks
1/4 cup sugar
1 pkg. lemon or orange jello

Bring milk to a boil. Add eggs and sugar. Remove from heat and add jello. Cool till partly set, then fold in 3 egg whites, beaten, and 1/2 to 3/4 cup cream, whipped. Pour in pan lined with crumbs.