Maple Nut Crunch
3/4 lb. vanilla wafers, rolled into fine crumbs
1-1/2 tbsp. plain gelatin
1/2 cup cold water
1 cup milk, scalded
1 cup maple syrup
1 cup heavy cream, whipped
1 cup chopped pecans
Dissolve gelatin in cold water.
Cover bottom of a 9x9-inch square pan with half of the vanilla wafer crumbs.
Add syrup and gelatin to hot milk. Cool until mixture begins to thicken, then add cream and nuts. Pour over crumbs and top with the remaining crumbs. Chill. Serves 8 to 9.