Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan.
Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.
Line a 9 x 13-inch pan with whole graham crackers.
Melt the oleo. Add the milk, egg and sugar.
Bring to a boil and add the coconut, graham cracker crumbs and nuts.
Spread over the crackers and cover with whole graham crackers.
Frost with fudge frosting. Let set overnight and cut into bars.
Line a 9 x 13-inch pan with half of the whole crackers. Combine in saucepan the beaten eggs, sugar, margarine and milk. Cook, stirring constantly, until mixture boils.
Remove and add coconut, nuts and graham cracker crumbs.
Spread over crackers, then cover mixture with whole graham crackers.
Put frosting over graham crackers. Refrigerate 24 hours.
Cut in bars.
Makes 70 party size bars.
Line 9 x 13 pan with whole graham crackers. Bring to a boil, brown sugar, butter, milk, coconut and graham cracker crumbs. Boil 10 minutes. Pour over top of crackers while hot. Place a layer of crackers on top of filling. Spread with powdered sugar frosting or other white frosting. Cut into bars.
Combine oleo, eggs, sugar and milk; cook until it comes to boil.
Remove from heat and cool 1 minute.
Add pecans, coconut and graham cracker crumbs.
Grease 13 x 9-inch pan and line with whole graham crackers.
Pour filling over crackers evenly.
Top with another layer of graham crackers over filling.
Line 9 x 13-inch pan with whole graham crackers.
Melt first 6 ounces butter or margarine.
Add white sugar, egg and 1/2 cup milk.
Bring to a boil and boil one minute.
Remove from heat and add walnuts, coconut and graham cracker crumbs.
Spread over graham crackers.
Put another layer of whole graham crackers over top and chill.
Cover bottom of a 9 x 13-inch pan with whole graham crackers. Boil together 1/2 cup milk, egg, 1 cup sugar and 1 stick oleo for 1 minute.
Remove from heat and add graham cracker crumbs, nuts and coconut.
Spread over whole graham crackers in the pan.
Top with whole graham crackers and press firmly.
Spread with mixture of powdered sugar, 2 tablespoons milk, 3/4 stick oleo and lemon juice.
Set in refrigerator until used.
Make the pudding as package directs,only use the 3/13 cups skim milk.
Beat in the peanut butter.
Line a 9x13 pan with graham cracker squares, (they will need to be cut to fit pan) Smooth the PB& pudding mixture over the graham crackers.
Place the remaining crackers on top of mixture.
Place in freezer for about four hours.
Cut into squares,then remove from pan.
Line bottom of a 13 x 9 x 2-inch pan with graham crackers. Set aside.
Combine butter and sugar.
Mix egg and milk; add to sugar mixture.
Cook over medium heat until thickened.
Stir in graham cracker crumbs, pecans and coconut.
Spread over whole crackers.
Top with remaining whole crackers.
Spread with frosting.
Refrigerate until firm.
Cut into squares.
Melt butter in 9 x 13-inch pan.
Put in graham cracker crumbs. Mix, then pat in bottom for crust.
Add nuts, chips and coconut and pour milk over all.
Cook at 350\u00b0 for 25 minutes or until brown on top.
Cool.
Mix together the first 5 ingredients.
Cook for 8 to 10 minutes, stir often.
Line 9x13 pan with whole graham crackers laid 3 across and 5 rows down.
Use 7.5 whole crackers.
Cover with filling and a similar layer of crackers.
Top with powdered sugar frosting and a few nuts.
Refrigerate.
stand mixer, beat the graham cracker crumbs, butter, sugar and flour
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 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.
Grease a 8\" x 8\" pan. Over \"low\" heat, combine chocolate and evaporated milk until chocolate melts (stir occasionally).
Add sugar and salt. Cook to a \"soft ball stage\", 240* on a candy thermometer.
Remove from heat and add the butter.
Cool slightly, then add the marshmallows, graham cracker crumbs, nuts and vanilla mixing well.
Press into prepared pan. Refrigerate overnight, then cut into 1\" pieces.
ith a knife. Combine flour, graham cracker crumbs, baking powder, baking soda
In large bowl, combine milk and water.
Add pudding mix and beat well.
Chill 10 minutes.
Fold in whipped cream.
Spoon into a glass serving bowl in layers.
First add pudding, then graham cracker crumbs, then pudding.
Add bananas on top of crumbs and pudding.
Mix sugar, margarine, milk and egg.
Cook until it comes to boil.
Remove from heat.
Add coconut, nuts and graham cracker crumbs.
Line 9 x 13-inch pan with whole graham crackers.
On top of graham crackers, spread filling on graham crackers.
Put another layer of graham crackers on top of filling.
Line bottom of 9 x 13 pan with whole graham crackers.
Melt 1 cup butter; add milk, sugar and egg.
Cook in double boiler until slightly thickened.
Add coconut, nuts and graham cracker crumbs. Cool slightly.
Pour over whole graham crackers in pan, then cover with another layer of whole graham crackers.
Mix together powdered sugar, 1/2 cup butter and vanilla or lemon extract.
Thin with milk to spreading consistency.
Spread over graham crackers, chill and cut in squares.
Line a cake dish with layer of graham crackers, then mix in a saucepan the following:
butter, coconut, crushed graham crackers, brown sugar and milk.
Boil gently 5 to 8 minutes, stirring often to avoid sticking.
Spread mixture on graham cracker layer, then put another layer of crackers on top.
Frost with white or chocolate icing.
Cut into bars.