Preheat oven to 325\u00b0.
Melt butter in 8 1/2 x 12-inch pan. Sprinkle graham cracker crumbs; mash.
Put in butterscotch chips, coconut and pecans.
Pour milk over ingredients.
Bake for 25 minutes at 325\u00b0.
Let cool and cut in squares.
nto a Ritz cracker and sandwich with another cracker.
Melt chocolate
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.
Center a chocolate-covered graham cracker cookie onto the frosting to
Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.
Preheat oven to 325\u00b0.
Combine crumbs, flour, baking soda and salt.
With electric mixer at medium speed, cream butter and sugar until light and fluffy.
Add in egg and vanilla; mix well. Add dry mix slowly.
Drop 1/4 cupfuls onto baking sheets, about 3 per sheet.
Flatten lightly with your palm, press kisses into cookies.
Bake until edges are golden brown, about 15 minutes.
Cool on baking sheets for about 1 minute before transferring to wire racks.
Cover bottom of 9 x 13-inch pan with graham crackers.
Mix margarine, sugar, egg and milk; boil for 2 minutes.
Remove from heat; add vanilla, coconut, nuts and graham cracker crumbs.
Mix well.
Pour over crackers in pan.
Top filling with graham crackers; press lightly.
Cover with icing.
Line 9 x 13-inch pan with graham crackers.
Cook sugar, egg, butter, milk and salt approximately 3 to 4 minutes.
In this mixture, put nuts, cracker crumbs and coconut; pour on graham crackers.
Add another layer of whole graham crackers.
For icing, just powdered sugar icing.
Layer a jelly roll pan with crackers.
Mix together on stove, sugar, brown sugar, margarine and milk.
Melt, then add 2 cups graham cracker crumbs.
Boil 6 to 7 minutes, stirring constantly. Pour half of mixture over crackers.
Add another layer of crackers and pour remaining ingredients over them.
Cool in refrigerator one hour.
Melt together peanut butter and chocolate chips.
Pour over top and refrigerate.
When chocolate is set, cut into squares.
350\u00b0 oven until cookies feel firm when touched, 12
Mix butter, confectioners sugar and just enough milk to spread.
Spread on cookies.
Put back in freezer until firm.
Cut into small squares.
Store in freezer.
Melt oleo in pan.
Sprinkle graham cracker crumbs over this. Layer coconut, then chocolate chips and pecans.
Pour condensed milk over all.
Bake at 350\u00b0 for 30 minutes.
Completely cool before cutting in small squares.
Very rich.
Place a layer of graham crackers in the bottom of a cookie sheet.
Beat the egg.
Add butter, sugar and milk.
Heat until thick.
Add graham cracker crumbs.
Cool.
Pour this mixture over the layer of graham crackers.
Top with another layer of graham crackers.
Cut into squares and add icing.
Cover cookie sheet with aluminum foil, dull side up.
Break each cracker in half and fill pan.
Mix together in large pot 2 sticks oleo, sugar, egg and milk. Let it come to boil for 1 or 2 minutes, stirring.
Remove from heat and add immediately broken pecans, graham cracker crumbs and Angel Flake coconut.
Mix all together and pour over layer of 12 whole graham crackers.
Add a layer of crackers on top, press lightly.
Cover with icing made of 3/4 stick oleo, powdered sugar and vanilla. Chill several hours, then cut into squares.
(Add milk to moisten spread.)
Combine first 4 ingredients and mix.
Add graham cracker crumbs until dough is thick.
Bake at 350\u00b0 for exactly 10 minutes.
Take out while warm.
Combine sugar, milk and margarine.
Boil 4 minutes, stirring constantly.
Remove from heat and add marshmallows. Beat until creamy.
Pour over cracker crumbs and coconut.
Stir and drop on wax paper.
Cook 1 cup butter, sugar 1/2 milk and egg, stirring constantly to a good boil. Remove from heat and add coconut, nuts and graham cracker crumbs. Line a 9 x 13 pan with graham crackers. Pour mixture over crackers and cover with another layer of crackers.
Place 24 graham crackers on cookie sheet.
Keep remaining crackers for top.
In saucepan combine the butter or margarine, brown sugar, milk, beaten egg and salt.
Bring to a boil and remove from heat.
Add vanilla, coconut, nuts and 1 cup graham cracker crumbs.
Spread over crackers in pan.
Cover with remaining 24 crackers.
Frost as you like.
Refrigerate overnight.
Grease a 9 x 13-inch pan. Line pan with whole graham crackers and set aside. Mix brown sugar, milk and oleo, coconut and graham cracker crumbs in a saucepan and boil 10 minutes, stirring constantly. Spread mixture over Whole Graham Crackers. Place another layer of whole graham crackers on top of filling. Frost.