Line a 9 x 13 pan with whole graham crackers, not broken. Mix together box of chocolate pudding and vanilla pudding with 3 cups of milk. When
thickened, add 1 (9 ounce) container of Cool Whip into pudding. Pour 1/2 of pudding mixture over graham crackers. Next, line another layer of graham crackers on top of pudding mixture. Then pour the rest of pudding mixture over graham crackers. Finally put the last container of Cool Whip over the pudding mixture. Must chill for 4 hours.
Combine apple sauce with dry Jello.
Lay 6 graham crackers in bottom of 9x13 dish and cover with jello-applesauce mixture. Repeat crackers and mixture until all 36 graham crackers are used (6 layers).
End with applesauce on top and sides.\tUse Cool Whip to cover the layers completely.
Refrigerate for 24 hours.\tServes 12-15.
In a large bowl combined pudding (already mixed) and Cool Whip.
Use a 9 x 13 x 2-inch dish, cover bottom of dish with whole graham crackers.
Pour on top of the graham crackers 1/2 of the pudding mixture.
Cover that with another layer of whole graham crackers, then pour rest of pudding mixture on top of graham crackers.
Crumble graham crackers on top of the pudding mixture. Keep chilled.
Crush graham crackers fine; place on the bottom of dish. Combine the gelatine, milk, egg yolks and sugar; cook slowly, until slightly thick.
Beat egg whites until stiff; add whipping cream.
Place both mixtures in dish.
Top with crushed graham crackers.
Refrigerate.
Prepare jello.
Cool.
Put layer of whole graham crackers in 9 x 9-inch pan and use filling.
Combine powdered sugar, melted butter, egg yolk, nuts and pineapple.
Fold in stiffly beaten egg white.
Pour over crackers twice so you have 3 layers of crackers and 2 layers of filling.
Pour half jello (thickened) on top and whip rest and put on top.
Cream together Crisco, sugar and margarine.
Add eggs and mix well.
Add pineapple and nuts.
Layer bottom of oblong dish with graham crackers, then a layer of mixture.
Begin and end with graham crackers.
Pour partially jelled jello over dish and set until firm.
Cut in squares.
Makes a good \"Make ahead dish.\"
Mix pudding with milk according to the directions.
Stir in Cool Whip.
Cover bottom of 9 x 13-inch pan with graham crackers. Cover with half of pudding mixture.
Make another layer of crackers, followed by the rest of pudding.
Make final layer of crackers and spread with frosting.
Chill.
Make pudding as directed with 4 cups milk; fold in Cool Whip. In greased 9 x 12-inch pan layer 4 layers graham crackers (begin and end with grahams), 3 layers pudding-Cool Whip mixture.
Top with thin layer of chocolate icing.
Make the day before and chill.
Roll crackers fine and add melted butter.
Mix well and pat into flat greased baking dish, reserving 2 T for top.
Melt marshmallows in double boiler with milk.
Cool, add whipped cream.
Place layer of marshmallow mixture in baking dish, then fruit (cooked and thickened with cornstarch)
Add lemon juice and sugar.
Cool, add remaining marshmallow mixture and top with graham crackers.
Chill.
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.
Crush graham crackers.
Spread 1/2-inch in 8 x 10-inch pan. Set aside.
Make instant pudding as directed.
Blend in Cool Whip. alternating, place 1 layer of graham crackers in bottom of 9 x 13-inch pan and top with pudding mixture.
Make several layers; top with milk chocolate icing.
Refrigerate overnight.
Mix graham crackers, 1/2 cup 10x sugar and 1/2 cup margarine together.
Put a layer of crumbs on bottom of pan.
Mix cream cheese, Dream Whip, 1/2 cup 10x sugar, vanilla and milk together. Put a layer of cream cheese mixture on crumb crust, then the pie filling, then another layer of cream cheese mixture and then the remaining crumbs on top.
Chill for several hours.
spread each of the graham crackers with the coolwhip (about a Tbs per cracker).
place slices of banana on top.
sprinkle with cinnamon or drizzle with honey.
about 2 minutes.
Spread graham crackers in a single layer onto
Line a 9 x 13 pan with graham crackers. Blend pudding and milk. Add Cool Whip. Pour half of mixture over crackers. Repeat one more time with crackers and remaining pudding mix. Place crackers on last mixture. Heat a can of icing in microwave for 30 seconds. Stir and spread over crackers. Refrigerate overnight.
Fill an 11 x 15-inch jelly roll pan with graham crackers.
Boil 1 cup butter and 1 cup brown sugar for a few minutes.
Add 1/2 cup ground nuts to mixture.
Pour over graham crackers and spread evenly.
Bake 8 to 10 minutes at 350\u00b0.
Cut while warm.
Spread whole graham crackers over a cookie sheet.
Melt together margarine and brown sugar.
Add nuts to this mixture. Spread mixture over graham crackers.
Bake for 10 minutes in 350\u00b0 oven.
Take out of oven and place on wax paper.
Break apart for serving.
Divide graham crackers into sections.
Fill a cookie sheet or jelly roll pan full of graham crackers.
Melt butter in saucepan and add sugar.
Boil two minutes and stir constantly.
Mixture will thicken.
Add cinnamon and nuts.
Pour mixture over graham crackers in pan.
Mix oats and dry milk together in a large bowl. Add peanut butter; mix by hand or with a wooden spoon until combined. Stir in honey.
Place crushed graham crackers in a large bowl or baking dish.
Form peanut butter mixture into small balls, about 1 to 1 1/2-inches across. Roll each ball in graham crackers and place on a platter.
Refrigerate until firm, at least 2 hours and up to overnight.