n a separate bowl, mix graham cracker crumbs, baking powder, salt.
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.
Line 2 cookie sheets with foil. Line graham crackers on foil: 48 sections on 1 sheet and 24 on the second. Melt butter and margarine; melt sugar and vanilla. Cook until syrupy. Spread on crackers, then sprinkle ground nuts on top. Bake in 350\u00b0 oven approximately 10 minutes; remove as soon as baked.
Mix together the cracker crumbs, melted margarine and the sugar.
Press into a greased 9 x 13 pan (glass preferred) as a crust.
Cream together powdered sugar and cream cheese.
Prepare the Dream Whip and add to cream cheese mixture.
Blend thoroughly. Spoon mixture on crust.
Top with your choice of fruit.
Cook strawberries with 3 tablespoons flour until thick. Cool. Whip the Dream Whip with sugar and sweet milk until stiff. Add the softened cream cheese. Take the graham cracker crumbs and butter and mix together. In the bottom of a large cake pan, layer the crumbs, cheese and strawberries. Then refrigerate until set.
Roll graham crackers to fine crumbs.
Add butter and sugar. Mix well and pat into a 9 x 12-inch pan, reserving 3/4 cup for top. Melt marshmallows with milk in double boiler.
Cool.
Add unsweetened cream which has been whipped.
Place layer of marshmallow mix in pan then strawberries and nuts and add remaining marshmallow mixture.
Make sure strawberries are covered.
Top with reserved graham cracker crumbs.
Chill in refrigerator overnight. Makes 12 servings.
Dissolve jello in boiling water.
Add cold water; chill until slightly thickened.
Meanwhile, slice berries, reserving a few whole for garnish.
Sprinkle berries with sugar.
Fold in whipped topping into jello, blending well.
Fold in sliced berries.
Place 9 graham cracker squares in bottom of 9-inch pan.
Spread half of jello mix over crackers; repeat layers.
Chill until firm, about 3 hours.
Cut into squares.
Garnish with whole berries and additional whipped cream, if desired.
Beat egg yolks until thick and lemon-colored, gradually add sugar and continue beating.
Stir in cracker crumbs, baking powder and salt.
Mix well.
Add walnuts and vanilla.
Fold in stiffly beaten egg whites.
Pour into 8-inch square pan.
Bake in slow oven (325\u00b0) for 40 minutes.
Cool.
Cut in squares and top with vanilla ice cream.
ake batter aside.
Place graham cracker crumbs, remaining 1/4 cup
he 1 1/4 cups graham cracker crumbs, melted butter, and 2
stand mixer, beat the graham cracker crumbs, butter, sugar and flour
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 11 x 17-inch pan with graham cracker squares.
Mix margarine, egg, sugar and milk.
Bring to a boil.
Remove from heat.
Add nuts, coconut and graham cracker crumbs.
Spread this mixture over crackers.
Add layer of crackers on top of this.
Put vanilla icing on top.
Cut in squares to serve.
Prepare Graham Cracker Crust as follows: Mix crumbs,
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 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 greased 9 x 13 pan with whole graham crackers. Stir to blend the melted butter, sugar, egg and milk; bring to a boil. Remove from heat and add nuts, coconut, graham cracker crumbs and vanilla. Pour over layer of crackers and cover with another layer of graham crackers. Cover with icing.