Joshua gets his Grandmama to go to the ice box; points to ice box freezer.
Grandmama opens freezer and takes out ice cream sandwich.
Joshua sits down on the couch, unwraps -- then eats. Repeat as Grandmama tolerates!!!
Prepare whipped cream flavor with 1 Tbsp. sugar and 1 teaspoon vanilla.
Take cookies and layer with whipped cream and lay stacks horizontally on a dinner size plate about 3 rows wide. Frost with remaining whipped cream.
Refrigerate at least 4 hours before serving to allow cookies to soften.
Slice on the diagonal. Before we had electricity our foods were kept cold in ice boxes which were metal covered boxes with places to store blocks of ice which we bought from a man who delivered the blocks to the house.
Crush vanilla wafers into powder.
Add fruit and nuts.
Wet with milk and mold into tube pan. If dry add a little cherry juice into batter.
Put into grease tube pan with butter.
Put into ice box for a few days before cutting.
Decorate with pineapple slices, nuts and cherries.
Set ice cream on counter for 30
up, so according to the recipe it would actually be 2
ool completely.
For the cheesecake: combine 1 cup sugar with
Cheesecake:
Combine 1st 3 ingredients;
Put pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.
Blend until well combined and smooth.
Pour into glasses and garnish with whipped topping and a sprinkle of pumpkin pie spice if desired.
Mix graham cracker crust according to package directions. Press in 8 x 8-inch dish.
Chill while beating filling.
Mix together cheesecake mix and whipped topping mix.
Add milk.
Beat at high speed until very thick.
Slice layer of bananas on graham cracker crust.
Spread filling over bananas.
Add layer of pineapple on filling.
Cover with Cool Whip.
For large dish, double measurements.
Prepare cheesecake according to package directions, except add pineapple juice that was drained from crushed pineapple.
When partially chilled, top with chilled crushed pineapple and return to refrigerator until ready to serve.
Mix cheesecake mix and milk with blender until smooth.
Pour into graham cracker crust.
Refrigerate for an hour.
Combine cream cheese and ice cream.
Beat until smooth.
Spoon into pie crust.
Freeze until firm.
Top with fresh berries.
ixture.
Fold in softened ice cream.
Pout into springform
Roll graham crackers with rolling pin until very fine.
Melt marshmallows and add milk in double boiler.
Mix all the other ingredients toegther.
Pour melted marshmallows and milk over them.
Mix well and pack in cracker box or roll.
Put in refrigerator 24 hours before cutting.
Melt 1 lb. of marshmallows and can of Carnation milk in double boiler.
Crush 1 lb. box of graham crackers and pecans. (Cut top of box across top so cake can be placed in box once all ingredients are mixed together.) Combine cherries, raisins, and marshmallows.
Mix all ingredients together and put in graham cracker box and let set in freezer for a couple of days.
Mix together the cabbage, onions, bell pepper and sugah. Bile the vinegar, oil, celery seed and salt 'n pore over mixture. Shove in ice box 'n eat whin you iz in a slaw mood.
Mix the two well and let stand. (Reserve 1 cup of milk and lemon juice mixture.) When cake has completely cooled ice the top of each cake layer with rest of mixture. Mix 8 oz. cool whip with the reserved mixture and ice sides and top of cake.
Work all ingredients together and roll into logs.
Wrap in plastic wrap and place in ice box.
Slice cookies off log as needed and place on ungreased cookie sheet.
Bake at 350\u00b0 for 8 - 10 minutes or until brown.
Wrap unused portion tightly with plastic and store in refrigerator.
ightly browned.
Chill in ice box about 1-1 1/2
ix according to directions on box. Bake in 2 cake layers