Combine Graham cracker crumb, sugar, margarine (melted).
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Make graham cracker crust and bake in a spring-form pan; cool crust.
Make jello according to directions on box.
Put whole strawberries on bottom of graham cracker crust until full.
Add liquid jello and chill.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
ell combined and there are no large pieces of cookie remaining
Crush graham crackers into fine crumbs and
Mix the wafer with the melted margarine; press in a 9X12 pan. (The box says 425g.).
Cover the crust with slice bananas.
Mix the eagle brand milk and lemon juice and spread over the bananas. (The can says 300ml.).
Spread the drained pineapple on top of the milk.
Make the pudding like the recipe on the box and spread on top of the pineapple. (I use the 4 to 6 serving box.).
Cover with a large tub of Cool Whip.
Sprinkle with fine coconut, nuts, and cherries.
Refrigerate overnight.
f 9x13\" casserole dish with graham crackers.
Mix marshmallow cream
ntil dissolved.
Add in graham cracker crumbs and chopped nuts
utter with confectioners sugar and graham crumbs until well combined.
aking pan).
Line the graham crackers in the bottom of
rust:
Pour graham cracker crumbs into a medium
In large bowl, combine graham cracker crumbs, powdered sugar, nuts, butter or margarine and orange juice concentrate.
Mix well. Shape into 1-inch balls.
(If crumb mixture is soft, refrigerate before shaping balls.)
Roll balls in coconut.
Refrigerate for 12 hours.
Yields 70 to 80 small balls.
Combine all ingredients except graham cracker crumbs.
Mix until smooth.
Add graham cracker crumbs.
Bake 325 F oven for 50-55 minutes until a knife inserted in center comes out clean.
Cool and serve with whipped topping.
Read the entire recipe before beginning. Prep *all* ingredients
Mix Graham wafer crumbs sugar and butter.<
ingredients in processor until graham crackers are finely ground. Add
(Can use a store bought graham cracker crust.).
Combine softened