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.
axed paper.
Arrange 3 graham crackers, side by side in
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
For The Cake:
With a mixer, whip
luminum foil (to help get cake out after freezing).
Cover
Line bottom of a 9 x 13-inch cake pan with graham crackers. Prepare chocolate pudding as directed on box for pie filling.
Pour slowly into cake pan.
Cover this with another layer of whole graham crackers.
Break cookies if necessary, but surface should be completely covered.
Prepare vanilla pudding as directed, when finished cooking, ladle or pour slowly over layer of graham crackers.
Top with ground up crackers and chill at least 4 to 6 hours until set.
Beat butter and sugar thoroughly.
Add beaten eggs and beat again.
Spread an 8 1/2 x 12-inch pan with all but 3 tablespoons of crushed graham crackers.
Spread mixture on top of crackers. Cover with pineapple.
Whip cream; spread on top of pineapple. Mix reserved graham crackers and walnuts; sprinkle over cake. Freeze 3 to 4 hours.
Thaw slightly to serve.
Set graham crackers aside.
Whip whipping cream and add Hershey's chocolate to taste.
Alternate whipping cream and a pack of graham crackers in layers, compressing lightly to form a cake. Repeat until box of crackers is gone.
Frost with rest of whipped cream.
Place in refrigerator for 2 to 4 hours to set.
Cut and serve like a cake.
-inch glass dish with graham crackers. Pour enough chocolate pudding
Combine all ingredients.
Mix until all ingredients are moist with milk. Spoon and pack into loaf pans. Cover with aluminum foil.
Let set in refrigerator for 24 hours before eating. This recipe makes 2 cakes. Will keep in refrigerator for 2 to 3 weeks.
Line a long cake pan with a mixture of the cracker crumbs and melted margarine.
(Save 1/4 cup of the cracker crumb mixture out for the topping.)
Mix milk, lemon juice, egg yolks and vanilla. Beat egg and 1/2 cup sugar.
Fold milk mixture into egg whites. Pour into lined cake pan and sprinkle 1/4 cup of remaining graham cracker crumbs on the top and freeze.
ith tape or staples. Arrange cake cubes tightly in the bottom
Beat one egg with sugar and margarine at high speed for 5 minutes.
(Be sure of timing.)
Add other egg, vanilla and melted chocolate.
Beat again at high speed for another 5 minutes.
Pour into prepared graham cracker crust.
Chill.
Mix whipping cream with vanilla and 1/4 cup sugar and beat at high speed until soft peaks form.
Spread whipped cream mixture on pie.
Beat whipping cream until thick and frothy.
Add chocolate syrup for flavor and color.
Spread chocolate cream mixture between graham crackers, making a stack and alternating mixture between graham crackers.
Leave enough chocolate cream mixture to spread over entire stack.
Refrigerate overnight.
Slice on an angle to serve the next day.
Be creative; add a decorative topping, such as chocolate sprinkles, etc.
Be sure to spread enough chocolate cream mixture so the graham crackers do not dry out.
Cook 1 box of vanilla and 1 box of chocolate pudding according to the directions on the box.
Line the bottom and the sides of a loaf pan with graham crackers.
Then layer sliced bananas or peaches followed by vanilla pudding, followed by a layer of graham crackers.
Then layer bananas or peaches followed by chocolate pudding and then bananas or peaches.
Top with crushed graham crackers.
Serve chilled.
Lay graham crackers in bottom of a 13 x 9-inch pan.
Mix 1 package pudding according to package directions.
Stir in 1/2 tub Cool Whip into pudding, mixing well.
Pour over graham crackers, then put another layer of graham crackers on top.
Fix second package of pudding as package directs, then add remaining Cool Whip, mixing well.
Pour over graham crackers.
For final layer, frost more graham crackers with chocolate frosting and cover pudding.
Refrigerate 24 hours before serving.
aper.
Place the cinnamon graham cracker squares across the bottom