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.
and vanilla together. Gradually add pudding mix, stirring continually for 2
Cook pudding according to directions.
Layer graham crackers, pudding and bananas to fill Pyrex dish.
Top with graham cracker crumbs.
Refrigerate.
Top with whipped cream.
Slice and serve.
In a double boiler, heat milk.
Combine separately 1/2 cup sugar, flour, 1 whole egg, 2 egg yolks and salt.
Stir into hot milk and cook until thickened.
Remove from heat and stir in vanilla and graham cracker crumbs.
Beat 2 egg whites to stiff peaks.
Add sugar and fold into pudding.
Chill.
Yield: 8 servings.
Scald milk.
Combine flour, brown sugar and salt.
Add 2 cups of scalded milk to dry ingredients; mix well.
Return to pan of scalded milk.
Cook and stir until thick.
Remove from stove.
Add the beaten eggs, vanilla and chunk of butter.
Mix until smooth. When cool, stir in graham cracker crumbs and whipped topping.
Preheat oven to 350 degrees F (175 degrees C). Grease six, 6 ounce, ovenproof custard cups.
Cream together shortening, sugar and vanilla. Beat in egg yolk. Stir in raisins and nuts. In a separate bowl, combine graham cracker crumbs, baking powder and salt. Add to batter alternately with milk, stirring until smooth. Whip egg white until stiff. Fold into batter. Pour into prepared custard cups.
Bake in preheated oven 25 to 30 minutes, until set.
Beat egg yolks with cold water until frothy.
In separate bowl, mix graham cracker crumbs with sugar and baking powder.
Add dry ingredients to the egg yolks.
Add vanilla.
In separate bowl, beat egg whites until stiff.
Fold into cracker mixture.
Add chopped nuts.
Spoon into greased 1 1/2-quart casserole dish. Bake in slow oven at 325\u00b0 for 45 minutes.
Serve warm with ice cream.
medium bowl, stir the graham-cracker crumbs and melted butter together
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.
Combine pudding mix and milk in a large saucepan. Prepare according to package directions.
Cover the bottom of a 9x13 inch pan with a layer of graham crackers. Pour hot pudding mixture over graham cracker layer. Cover pudding with another layer of graham crackers. Chill at least 4 hours before serving. Garnish with whipped cream and crushed graham crackers.
Roll crackers.
Add melted butter.
Mix well and line the bottom of a 9 x 13-inch dish.
Place in refrigerator using 1/2 graham cracker mixture.
Prepare vanilla pudding as directed and put in pan.
Let set until cool.
Cover with remaining crumbs. Prepare chocolate pudding the same and put in dish.
Set overnight.
Add whipped cream just before serving.
Cut in wedges.
an with cooking spray. Layer graham crackers on bottom of pan
Pour milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Allow to sit 10 minutes.
Fold whipped topping into pudding. Pour mixture into graham cracker crust. Chill before serving.
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.
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
Bring milk, graham cracker crumbs, eggs and sugar to a boil, stirring constantly.
Cool thoroughly (I prefer overnight).
Beat cold pudding with electric mixer.
Fold in Cool Whip.
Sprinkle a few cracker crumbs on top.
Prepare pie crust by combining graham cracker crumbs, sugar and butter with a fork until almost like a crumbly dough.
Press firmly in bottom and sides of a 9 inch pie pan.
Bake at 350\u00b0F for 8-10 minutes.
Cool.
When pie crust is completely cooled, prepare pudding mix by mixing pudding mix and milk with whisk until it thickens.
Stir in half of Cool Whip.
Spread in pie plate.
Cover with remaining Cool Whip.
Refrigerate for about an hour or until thickens enough to slice.
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.