Prepare Graham Cracker Crust as follows: Mix crumbs, butter,
In a blender, sprinkle gelatin over cold milk; let stand 3 to 4 minutes.
Add hot milk; cover and process at stir (low) for 2 minutes.
Add sugar and vanilla.
Process at liquify (high). With blender running, add cubes of cream cheese one at a time. Reserve 1 cup mixture.
Add pumpkin and pumpkin pie spice in blender; process on high until completely blended.
Pour into graham cracker crust.
Swirl in reserved cheese mixture and chill until firm.
Combine cream cheese and powdered sugar. Set aside. Combine Dream Whip, milk and vanilla. Whip until fluffy. (You can substitute Cool Whip if you wish.)
Fold in cream cheese mixture and mix well. Spread mixture in graham cracker crust. Add cherry pie filling on top of the cream cheese mixture. Chill about 2 hours to set.
Combine all ingredients and pour into graham cracker crust. Bake 50 minutes at 375\u00b0 or until knife inserted in center comes out clean.
Chill 2 hours before serving.
Prepare Graham Cracker Crust in 13 x 9-inch pan. (Double Graham Cracker Crust recipe.) Place Pet milk in freezer for 3 hours. Prepare lemon jello with hot water; set aside.
Beat cream cheese with sugar and lemon juice. Beat milk until fairly thick. Add cheese mixture to jello, then fold in the Pet milk. Pour over Graham Cracker Crust. Chill.
Preheat oven to 375\u00b0F.
Combine 1st 3 ingredients. Add melted butter & mix very well.
Put in pie pan or bottom of springform pan & bake for 5 minutes.
Use in your favorite recipe calling for a graham cracker crust.
Beat cream cheese, sugar and eggs well.
Pour into graham cracker crust and bake in a 350\u00b0 oven for 15 minutes.
Add 1 can pie fruit, and serve.
Top with whipped cream, if desired.
Pour milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Allow to sit 10 minutes.
Fold whipped topping into pudding. Pour mixture into graham cracker crust. Chill before serving.
Cook cornstarch, egg yolks (beaten), sugar (1/2 cup), milk and butter in saucepan.
Cool and add vanilla.
Pour into graham cracker crust, then beat whites of eggs stiff with 3 tablespoons sugar and put on top of custard.
Crush some graham crackers and put on top of egg whites.
Bake at 350\u00b0 about 1/2 hour.
Mix 1/2 cup sugar, flour, starch and salt.
Add beaten egg yolks, milk, water, vanilla and oleo in large pan.
Cook, stirring until thickened; cool.
Pour in graham cracker crust.
Beat egg whites until stiff; beat in 1 tablespoon sugar.
Spread on top of pie and bake at 350\u00b0 until meringue is slightly brown.
des of the graham cracker pie crust. Cook the pie crust for 5
Preheat the oven to 375\u00b0. In the bowl of a food processor fitted with the metal blade, process the graham crackers and sugar to fine crumbs. With the motor running, add the butter and process until the crumbs are moist and stick together. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake in the center of the oven for 8 minutes or until the edges are slightly brown. Makes a single 9-inch crust.
ool Whip.
Put into graham cracker crust and refrigerate.
If desired
Line a 9 x 13-inch pan with graham cracker crust.
Crumble all 4 shortcakes evenly on the graham cracker crust.
Beat well the butter, eggs, powdered sugar and vanilla for about 10 minutes. Pour over shortcakes and crust.
Make graham cracker crust and bake in a spring-form pan; cool crust.
Cover bottom of a 9 x 13-inch pan with graham cracker crust. Reserve 1/2 cup crumbs.
Slice bananas and place in layer over crust. Slice ice cream into thick slices and place over bananas until it is level with the top of the pan. Sprinkle with walnuts and freeze until firm.
Melt chocolate chips, butter, sugar and milk. Cook until thick and smooth, stirring constantly.
Remove from heat and add vanilla.
Cool chocolate and pour over ice cream.
Freeze until firm.
Beat one egg with sugar and margarine at high speed for 5 minutes.
(Be sure of timing.)
Add other egg, vanilla and melted chocolate.
Beat again at high speed for another 5 minutes.
Pour into prepared graham cracker crust.
Chill.
Mix whipping cream with vanilla and 1/4 cup sugar and beat at high speed until soft peaks form.
Spread whipped cream mixture on pie.
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Crust:
Combine the 1 1/4 cups graham cracker crumbs, melted butter, and
Press graham cracker crust mixture into a 10-inch spring-form pan; set aside.
Beat cream cheese at high speed of electric mixer until light and fluffy.
Gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition.
Stir in 1/2 teaspoon vanilla.
Pour into prepared pan.
Bake at 375\u00b0 for 35 minutes or until set.