and canola oil.
Crush graham crackers (I pulsed mine in
Combine all ingredients except graham cracker crumbs.
Mix until smooth.
Add graham cracker crumbs.
Bake 325 F oven for 50-55 minutes until a knife inserted in center comes out clean.
Cool and serve with whipped topping.
ntil melted.
Stir in graham cracker crumbs until well blended
medium bowl, stir the graham-cracker crumbs and melted butter
Line 9 x 12-inch casserole dish with whole graham crackers. Melt margarine in saucepan.
Add and bring to a boil the egg, sugar, milk and vanilla.
Remove from heat and add the next 3 ingredients.
Spread mixture over graham crackers.
Add another layer of whole graham crackers.
Top with frosting.
Refrigerate before cutting into small servings.
Keeps well in refrigerator for weeks if tightly covered.
Freezes well, also.
Melt margarine and let cool.
Cook milk, egg and sugar.
Mix crackers crumbs, nuts, coconut and cooked mixture together and spread on cookie sheet lined with graham crackers.
Put layer of crackers on this and add icing on top of crackers.
Cool and cut into squares.
Look for Icing recipe.
own.
Attach a fudge graham to the top using the
Mix graham crackers and nuts. Cook bits over low heat until melted.
Mix all other ingredients together with melted bits.
Put in buttered pan, then in refrigerator until hard enough to eat. You may add anything to recipe, like coconut instead of nuts. Enjoy.
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.
Preheat oven to 350\u00b0.
Grease cookie sheet.
Cover the entire cookie sheet with whole graham crackers.
Heat margarine and brown sugar to boiling and boil over medium heat for 2 minutes.
Pour over graham crackers.
Sprinkle top with chopped nuts.
Bake for 15 minutes or until the tops of all the cookies have bubbles on them.
Do not burn.
(This is a very easy recipe.)
esired, or a handful of graham cracker crumbs.
Chill for
Cream butter and sugar at room temperature.
Add beaten egg yolks to butter and sugar.
Put graham cracker crumbs and chopped walnuts in a separate bowl.
Add baking powder.
Alternate mixing crumb-nut mixture and milk to butter and sugar mixture.
Then fold in well beaten egg whites.
Add vanilla.
Grease and flour an angel or Bundt pan.
Take a graham cracker.
Add 6 milk chocolate squares.
Top it with a marshmallow.
Microwave on High for 10 to 15 seconds.
Top it with second graham cracker and enjoy.
Prepare pudding according to directions on box, using skim milk.
Blend in entire container of Cool Whip.
In container of your choice (needs to be deep), begin layering pudding mixture and graham crackers alternately.
(For best results, start with a layer of graham crackers on bottom.) Continue layers, leaving room for a layer of frosting on top.
Preheat oven to 375\u00b0F.
Combine 1st 3 ingredients. Add melted butter & mix very well.
Put in pie pan or bottom of springform pan & bake for 5 minutes.
Use in your favorite recipe calling for a graham cracker crust.
f mush.
Break the graham crackers in half so you
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.
Preheat oven to 350\u00b0.
Grease pan.
Divide graham crackers into smallest part and put into bottom of pan.
Melt together the butter and margarine.
Add 1/2 c sugar boil for 2 minutes.
Remove from heat add pecans (as many as desired).
Mix and pour over graham crackers.
Bake for 6 minutes on the bottom rack.
aking pan).
Line the graham crackers in the bottom of
Mix together the first 5 ingredients.
Cook for 8 to 10 minutes, stir often.
Line 9x13 pan with whole graham crackers laid 3 across and 5 rows down.
Use 7.5 whole crackers.
Cover with filling and a similar layer of crackers.
Top with powdered sugar frosting and a few nuts.
Refrigerate.