In a mixing bowl, combine graham wafer and vanilla cookie crumbs and
Press 1/2 cup of graham wafer crumbs in pan.
In
quare baking dish.
Combine graham wafer crumbs with 1/2 cup
br>Melt butter and add graham wafer crumbs.
Mix and press
Crush graham wafers in plastic bag with rolling pin.
Press 1/2 crumbs into a 9 x 9-inch pan.
Cream sugar and butter and add eggs, one at a time.
Spread over crumbs.
Fold well drained pineapple into whipping cream (or Dream Whip).
Spread over first layer and cover with remaining crumbs.
Cover pan with foil and chill overnight in fridge.
Combine graham wafer crumbs, granulated sugar and butter. Blend together and reserve 1/3 of this mixture for top of pie. Press the remainder into pie tin with even thickness as for rolled pie crust.
Slowly heat milk on low heat.
DO NOT BOIL.
Add marshmellow and melt.
Cool.
Combine whipping cream and fruit cocktail.
Fold into cooled marshmellow mixture.
Combine graham wafer crumbs and butter.
Mix thoroughly adding more butter if needed.
Press firmly into an 8\" by 12\" pan reserving some to sprinkle on top of dessert.
Top with cocktail mixture.
Sprinkle reserved graham wafer mixture over top.
Refrigerate at least 3 hours.
Cut into squares and serve.
Combine sugar& cornstarch.
Stir in rhubarb& water.
Cook& stir over medium heat until thickened.
Reduce heat, cook 2-3 minutes longer.
Add food coloring.
Spread on graham wafer crust and let cool.
Fold marshmallows into whipped cream and spoon over rhubarb mixture.
Prepare pudding according to package instructions and spread over all.
Sprinkle with graham wafer crumbs.
Chill (Best chilled overnight).
Mix Graham wafer crumbs sugar and butter.
Mix melted butter and crushed graham wafer crumbs together in 8x8-inch baking pan; reserve 2 tablespoons for top of dessert.
Spread remaining crumb mixture evenly in pan. Bake at 350F 10-15 minutes; cool.
Mix softened butter, icing sugar and egg yolks together in bowl; mix until smooth and creamy. Spread evenly over cooled crumb base.
Mix together pineapple and whipped cream. Spread over above layer. Sprinkle reserved crumbs on top of dessert.
Refrigerate at least 1/2 hour before serving.
Mix graham wafer crumbs, sugar and melted butter together.
Spread in the bottom and up the sides of a 9 inch pie plate.
Refrigerate.
Mix gelatine with cold water.
Stir in boiling water.
Add sugar and stir to dissolve.
Stir in lemon juice.
Refrigerate until it starts to thicken.
Whip cream until thick.
Fold half of the whipped cream into the gelatine mixture, until blended.
Fold in the mandarin oranges.
Spoon into the crumb crust.
Top with the remaining whipped cream.
Refrigerate 3- 4 hours.
ix together in same bowl graham wafer crumbs, coconut, condensed milk & melted
br>(At this point, the dessert may be left covered in
ixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans
mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds
Pre heat oven to 300.
Grease an 8 inch sqaure cake pan and set aside.
Prepare the base; mix together graham wafer crumbs and shortening, set aside.
Prepare the filling: in a large bowl, whisk eggs with sugar.
One after the other, without overmixing blend in flour, coconut, vanilla, and pineapple.
Press graham wafer mix into the bottom of cake pan.
Pour filling over top.
Bake at 45 minutes; let cool.
Top with apricot jam and cut into squares.
mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup
Mix margarine, graham wafer crumbs, peanut butter and peanuts
x 10 pan with graham wafers, cutting to fit if
Mix graham wafer crumbs with butter and sugar to make crust. Spread on cookie sheet or shallow cake pan.
Put layer of chocolate chips first, then butterscotch chips, coconut and nuts. Top with Eagle Brand evenly.
Bake at 350\u00b0 for 10 to 15 minutes or until lightly browned.
Cool and cut into slices or squares.