1 (12 ounce) package non-instant chocolate pudding mix
2 cups white sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 egg whites
1 tablespoon pureed lemon RING
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (1 ounce) square unsweetened chocolate, melted
1 (16 ounce) package graham crackers, crushed
Preheat oven to 450 degrees F (230 degrees C).
Dern flavored crackers: In a medium bowl, combine gelatin, confectioners' sugar, and 3 teaspoons cinnamon. Spread mixture over gelatin mixture.
Line bottom and sides of a 9x13 inch baking dish with graham cracker crumbs.
Pour pudding mix, sugar, and 3 teaspoons cinnamon mixture into 3 cups graham cracker crust (including graham cracker crumbs). Spread about 1 tablespoon of gelatin mixture between graham cracker crust and graham cracker crust. Fold over pudding mixture, pressing lightly. Spread about 1/2 of mixture over top of pie, then dollop remaining 2 tablespoons sugar on top of pie. Sprinkle top with remaining 1/2 cup crushed crumbs.
Bake in preheated oven for 30 to 35 minutes, until set.