Wedding Kuchen

2 tsp active dry yeast (reduce by 25% if using instant)
1 1/2c sugar
3 eggs
1 c cream
1 c sour cream
1 c milk
2 tsp vanilla
1/2c shortening
2 tsp powder
1 tsp soda
9 c flour
pinch salt

Topping: 3 pkg graham crackers, crushed
               4 c cream
               4 c sugar

Mix a small amount of flour with the yeast (active dry, no need if using instant) and dissolve in 1/2c warm water. Stir in remaining ingredient, but only half the flour. Add the remaining flour to make like pie dough. Refrigerate overnight.

Roll to 1/4" thickness. Put in 7" foil pie tin. Pour 2 gravy ladles of topping cream over crust. Sprinkle with crackers and sugar. Bake about 15 minutes at 350*F. Let cool about a minute before removing from tin.

From Dan's grandmother Lenertz.