about 2 minutes.
Spread graham crackers in a single layer onto
Line a 9 x 13 pan with graham crackers. Blend pudding and milk. Add Cool Whip. Pour half of mixture over crackers. Repeat one more time with crackers and remaining pudding mix. Place crackers on last mixture. Heat a can of icing in microwave for 30 seconds. Stir and spread over crackers. Refrigerate overnight.
Fill an 11 x 15-inch jelly roll pan with graham crackers.
Boil 1 cup butter and 1 cup brown sugar for a few minutes.
Add 1/2 cup ground nuts to mixture.
Pour over graham crackers and spread evenly.
Bake 8 to 10 minutes at 350\u00b0.
Cut while warm.
Spread whole graham crackers over a cookie sheet.
Melt together margarine and brown sugar.
Add nuts to this mixture. Spread mixture over graham crackers.
Bake for 10 minutes in 350\u00b0 oven.
Take out of oven and place on wax paper.
Break apart for serving.
Divide graham crackers into sections.
Fill a cookie sheet or jelly roll pan full of graham crackers.
Melt butter in saucepan and add sugar.
Boil two minutes and stir constantly.
Mixture will thicken.
Add cinnamon and nuts.
Pour mixture over graham crackers in pan.
Mix oats and dry milk together in a large bowl. Add peanut butter; mix by hand or with a wooden spoon until combined. Stir in honey.
Place crushed graham crackers in a large bowl or baking dish.
Form peanut butter mixture into small balls, about 1 to 1 1/2-inches across. Roll each ball in graham crackers and place on a platter.
Refrigerate until firm, at least 2 hours and up to overnight.
Break graham crackers into squares.
Ice one square and place another square on top.
Place graham cracker sandwiches in icebox until ready to serve.
Separate graham crackers and place on an ungreased cookie sheet. In small pan, heat margarine and brown sugar. Boil for 2 minutes; remove from heat. Add pecans. Spread over graham crackers and place in 350\u00b0 oven for 6 to 8 minutes.
Do not overbake. Use spatula to remove from pan.
Boil the brown sugar and oleo.
Stir to blend.
Line jelly roll pan with graham crackers and pour mixture over crackers. Sprinkle with chopped pecans. Bake at 350\u00b0 for 8 minutes. Remove from pan immediately and cool on wax paper.
Melt butter in a pan.
Add brown sugar and heat until thick and bubbly.
Pour over cookie sheet, lined with graham crackers evenly fit in one layer.
Pour chocolate chips on top.
Bake at 350\u00b0 for 10 minutes or until chocolate chips are melted.
Cool completely, then break apart.
Mix contents of both boxes pudding with skim milk until thick. Prepare Dream Whip according to directions (use skim milk).
Fold Dream Whip into pudding.
Layer bottom of baking dish (9 x 13 x 2-inch) with graham crackers.
Line cookie sheet with foil; spray generously with Pam.
Lay out graham cracker squares and top with chopped or broken pecans. Cook butter, margarine and sugar in saucepan; bring to boil. Cook 3 minutes. After cooking 3 minutes, pour over graham crackers; bake in oven at 350\u00b0 for exactly 9 minutes. Let cool and break apart.
Cook butter, sugar and nuts and boil about 3 minutes.
Pour over graham crackers and cook at 350\u00b0 for 8 to 10 minutes.
Watch carefully because it burns quickly.
Preheat oven to 375\u00b0.
Melt oleo, butter and sugar in saucepan. Bring to a rolling boil for 2 minutes.
Add cup of pecans to mixture.
Place graham crackers on cookie sheet; pour mixture over crackers.
Cook at 375\u00b0 for 8 to 9 minutes.
Put on wax paper to cool.
Mix first 4 ingredients together.
Spread on the 24 graham crackers.
Bake in a 350\u00b0 oven for 10 minutes.
Boil margarine, butter and sugar for 2 minutes.
Add nuts; pour over graham crackers, separated on cookie sheet with sides. Bake for 10 minutes at 350\u00b0.
Remove from pan to wax paper immediately.
an with one layer of graham crackers.
Put half of the
Line a buttered 9 x 13-inch serving dish with half the graham crackers.
Beat pudding mix and 3 1/2 cups milk in mixer bowl for 2 minutes.
Fold in whipped topping.
Layer half the pudding mixture, remaining graham crackers and remaining pudding mixture in prepared dish.
Chill for 2 hours.
Combine Choco-bake, corn syrup, vanilla and margarine in bowl; beat well.
Add confectioners sugar and 3 tablespoons milk alternately, beating well after each addition.
Spread over dessert.
Place a single layer of graham crackers in bottom of 13 x 9-inch pan.
Mix pudding according to directions; add container of Cool Whip.
Pour 1/3 of pudding mixture over graham crackers and cover all graham crackers with pudding.
Add another layer of graham crackers.
Pour next 1/3 of pudding.
Add another layer of graham crackers.
Pour remaining pudding on graham crackers. Clean and slice strawberries, reserving large ones to decorate top of dessert.
ish, arrange 7-1/2 graham crackers in a dish coated lightly