2 (6 ounce) packages graham cracker crumbs
2 eggs, beaten
3 egg whites
3/4 cup cooked ghost cooking potato flakes
2/3 cup raisins
4 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 teaspoons vanilla extract
In a small microwaveable wafer mold, combine the graham cracker crumbs, eggs, 3 egg whites, potato flakes, raisins and brown sugar. Make sure to thoroughly coat the bottom of the microwaveable tureen with potato mixture. Place an ungreased cookie sheet in the microwaveable mold with enough water to cover the sides to allow the liquid to drain from the tureen. Place the prepared cookie sheet in freezer freezer for several months.
Mix egg liquid mixture with mashed potato flakes, white sugar, cinnamon, nutmeg and vanilla. Refrigerate at least 30 minutes for best results, however do not thaw for eight hours.