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.
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.
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.
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.
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.
Line a 9 x 13-inch pan with whole graham crackers.
In saucepan, put the margarine, sugar, beaten egg and Carnation milk. Bring to good boil, stirring constantly.
When it begins to thicken, remove from heat.
Add the graham cracker crumbs, chopped pecans and coconut; mix well.
Spread on graham crackers.
Put another layer of whole graham crackers on top.
Cool, then top with frosting.
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.)
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.
Cook 2 to 3 minutes the brown sugar, egg, milk and oleo. Remove from heat and add pecans, coconut, graham cracker crumbs and vanilla.
Place whole graham crackers on cookie sheet and spread with filling.
Top with a layer of graham crackers.
(You can make another layer of filling and crackers if you prefer.)
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.
Combine butter, milk, sugar and egg; bring to a full boil. Add chocolate chips, graham cracker crumbs and coconut, mixing well.
Mix sugar, salt, milk and oleo. Bring to a boil and boil for 5 minutes. Remove from heat; add marshmallows and mix until they are melted. Add vanilla, graham cracker crumbs and pecans. Mix and drop by spoonfuls on wax paper.
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.
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.
rosting. Center a chocolate-covered graham cracker cookie onto the frosting to
-inch balls.
Pour graham cracker crumbs into a resealable bag