In a large bowl, mix together 3 egg yolks and 1/2 cup lemon juice.
Stir in 1 can milk.
Fill pie plate with layer of crushed vanilla wafers.
Line side of entire plate with vanilla wafers standing.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
rom sticking.)
Arrange 36 wafers on ungreased cookie sheet.
br>To make the honey wafers, place all the ingredients in
Heat milk, then add the milk to the beaten egg yolks.
Mix sugar, salt and flour; add milk and egg mixture.
Cook over low heat, stirring constantly until thick, adding vanilla.
Place layer of wafers in bottom of bowl, then a layer of bananas, then a layer of pudding.
Continue in this manner until bowl is almost full.
Last layer should be pudding.
Top with meringue.
ven to 375F degrees.
Wafers:In a mixing bowl beat
Preheat oven to 225 degrees.
Place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. Stir until smooth.
Place vanilla wafers on ungreased cookie sheets.
Spread caramel mixture over vanilla wafers.
Top each wafer with a square of chocolate bar.
Place in 225 degree oven for 1-2 minutes or until chocolate melts.
Remove from oven and spread chocolate with an icing knife.
Top with pecans if desired.
Place vanilla wafers in small baking cups.
o the edges of the wafers.
Let the cookies stand
Grease 13x9 pan.
Crush vanilla wafers, mix with melted butter (reserve 1 Cup for topping).
Press cookie crumbs in greased pan.
Melt chocolate chips and combine evap. milk and salt.
Pour over crust, freeze until firm (about 20 min.).
Spread softened ice cream over chocolate layer, top with remaining cookie crumbs.
Freeze until firm.
Cream butter and sugar; add eggs and beat well.
Add wafers, coconut and nuts.
Bake in tube pan for 1 1/2 hours in 300\u00b0 oven.
Cream together sugar, milk, butter, coconut, pecans, vanilla, eggs and vanilla wafers. Mix well. Line bottom of pan with Reynolds Wrap. Grease pan with butter, then sprinkle with flour in pan lightly. Bake at 325\u00b0 for 1 1/2 hours. When cake is done, leave in pan for 4 to 5 minutes before taking out.
Heat oven to 350\u00b0.
Mix sugar, cinnamon and nutmeg; toss with apple slices.
Place wafers on cookie sheet.
Top with 1 cheese slice and two apple slices.
Bake 4 to 5 minutes or until cheese begins to melt.
Serve immediately.
Mix and pour over wafers. Bake 25 minutes at 325\u00b0. Cool and top with topping.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about