ith a knife. Combine flour, graham cracker crumbs, baking powder, baking soda
br>Mix baking powder with graham cracker crumbs; add to creamed mixture
Grease and flour 2 (9-inch) cake pans.
Preheat oven to 350\u00b0. Beat egg whites until stiff; set aside.
Blend shortening and sugar.
Add egg yolks, vanilla and milk.
Add graham cracker crumbs and baking powder, then walnuts.
Fold egg whites into batter.
Pour evenly into pans and bake at 350\u00b0 for 25 to 30 minutes or until cake springs back when lightly touched.
Let cake cool and then frost.
ombine the flour, brown sugar, graham cracker crumbs, baking powder, baking soda
Cream butter and sugar.
Beat eggs well and add to creamed mixture.
Dust nuts with 2 tablespoons flour.
Then combine remaining flour and baking powder.
Add graham cracker crumbs and flour, alternately with milk, to batter, mixing well after each addition.
Add nuts and coconut last.
Mix in one bowl the graham cracker crumbs, nuts, brown sugar, cinnamon and butter.
Set aside.
Cream together sugar, eggs and margarine.
Add baking powder, salt and milk.
Stir in pineapple, coconut, black walnuts and graham cracker crumbs.
Bake at 350\u00b0 for 1 hour and 15 minutes in greased, floured tube pan (can be baked for 1 hour and 30 minutes).
Cream butter and sugar. Add eggs, one at a time, beating after each. Add graham cracker crumbs, baking powder, milk, coconut, pecans and vanilla. Bake in 3 (9-inch) layer pans at 325\u00b0 for about 30 minutes or until done.
rrange a single layer of graham cracker squares in the bottom of
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.
Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Arrange 10 graham squares, overlapping slightly, in an
Layer crumbs on bottom of pan.
Mix pudding mix, milk and Cool Whip and beat until smooth.
Spread mixture over graham cracker crumbs.
Add another layer of crumbs.
Spread frosting over other layer of crumbs.
Keep refrigerated until ready to serve.
Prepare pudding according to package, using the two cups of milk.
Mix with the Cool Whip.
Cover bottom of 9 x 13-inch pan with a layer of graham cracker squares.
Place 1/2 of pudding mixture on crackers.
Top with a second layer of crackers and then the remaining pudding mixture.
Top with a third layer of graham crackers.
Frost with fudge frosting.
Chill thoroughly before serving.
Cut into squares.
Prepare pudding according to package directions, using the 2 cups of milk.
Mix with nondairy whipped topping.
Cover bottom of a 9 x 13-inch pan with layer of graham cracker crumbs.
Place 1/2 of pudding mixture on crackers.
Top with second layer of crackers.
Add remainder of pudding.
Top with a third layer of cracker crumbs.
Frost with fudge frosting.
Chill thoroughly before serving.
Can be frozen.
o combine; set cake batter aside.
Place graham cracker crumbs, remaining 1
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.
ven to 350 degrees. Combine graham cracker crumbs, flour, and baking powder
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.
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.