rush 1/2 of the Nilla wafers tops with egg wash
Line muffin tin with double paper liners. Place 1 Nabisco Nilla vanilla wafer in bottom of each liner. Beat cream cheese, sugar, eggs and vanilla until smooth. Fill liners 3/4 full. Bake 10 to 15 minutes at 375\u00b0. Top should lose the shiny appearance, but not crack. While warm, spoon prepared pie filling on top. Refrigerate until serving time.
ottom of the pan with nilla wafers - sprinkle milk on the
Make jello as directed on box.
Line a bowl with a small amount of pudding.
Add a layer of banana slices and top with a layer of Nilla Wafers.
Repeat layers, ending with pudding on top. Cover with Cool Whip and chill before serving.
Layer ingredients in order given.
Brush egg white on top, then sprinkle with sesame seed.
Kids and adults love these.
Divide frosting in half mixing one half with red food coloring, other half with yellow.
Mix coconut with green food coloring. Take one Nilla wafer for bottom bun, use red frosting to attach to cookie.
Put green coconut on top of cookie.
Place yellow frosting on bottom of Nilla wafer.
This will look like cheese when pressed to the coconut and chocolate cookie.
Spread yellow frosting on one wafer and red frosting on another wafer.
Put chocolate mint cookie in the middle and press together so frosting squishes out side a little.
Roll in green coconut lightly.
Rub a little sugar water on top and sprinkle with 5 or 6 sesame seeds.
Serve with shoestring potatoes.
op of each wafer, and topping the final wafer in the stack
Put cupcake liners in cupcake pans (18).
Put 1 vanilla wafer in each liner. Cream together the cream cheese, sugar, eggs, vanilla and lemon juice. Fill liners 3/4 full.
Bake for 15 minutes at 375\u00b0.
Remove from oven and put 1 tablespoon cherry filling on top when cool. Refrigerate.
Combine first five ingredients and beat at high speed for 5 minutes.
Put one vanilla wafer on the bottom of each \"midget\" foiled cupcake cup.
Pour 1 tablespoon of cheesecake mixture in each cup.)
Bake at 350\u00b0 for about 15 minutes or until thin cracks appear on top of each cake.
Remove from oven and let cool.
They will seem to fall, but this is normal.
Drop 1 cherry on top and refrigerate.
Makes approximately 28 to 30 cheesecakes.
Line a 9X3\" pan with aluminum foil, with an overhang of 2\".
Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary.
Spread a layer of ice cream over the cookies.
Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies.
Cover the pan tightly with aluminum foil, and freeze until needed.
15 minutes before serving, remove the cake from the freezer.
Whip the cream.
Grab the overhanging foil on the sides of the pan, and lift ...
Place first 4 ingredients in saucepan.
Cover and bring to a boil, uncover and boil 3 minutes. then add the next 3 ingredients. Stir until all is well mixed.
Drop by tsp. onto wax paper. After they set place on a nilla wafer.
Add a drop of yellow and a drop of red frosting (either buy colored frosting or mix food coloring with vanilla icing) for the ketchup and mustard.
Place a nilla wafer on top.
In a large bowl, mix together pudding, sliced bananas and Cool Whip.
After mixing together, get another large bowl.
Put a layer of Nilla Wafers to cover bottom of dish.
Put pudding mixture in to cover cookies.
Continue to repeat layers until all of the pudding mixture has been used.
Top with crushed Nilla Wafers.
Mix the powdered sugar, butter, milk and yellow and red food coloring to make a cheese-colored icing.
Tint the coconut with the green coloring.
Layer each burger in this order:
1 Nilla wafer, a dab of orange frosting, 1/2 Oreo (that's 2 chocolate cookie outside), a layer of orange frosting, a sprinkle of coconut and another Nilla wafer.
These cookie treats look like miniature cheeseburgers with lettuce.
Mix cream cheese until smooth, then
add
sugar.
Blend well. Add beaten eggs, lemon juice and
vanilla; blend again. Place wafer of your choice in 2 1/2-inch\tdiameter
foil laminated bake cups;
half fill with cream
cheese mixture.
Place cups on cookie sheet.
Bake in oven for 15
minutes
at
350\u00b0. Cool.
Top with blueberry or cherry pie filling.
Refrigerate. Serves 24 or 1 person who can eat 24 tarts!
mixing bowl, combine graham wafer and vanilla cookie crumbs and
uffin cups.
Place a nilla wafer, flat side down in the
In a medium bowl, combine Nilla wafer crumbs, flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg; set aside. In a large bowl, with electric mixer at medium speed, blend Planters peanut oil and sugar.
Add eggs, one at a time, beating well after each addition.
Gradually add flour mixture, beating well.
Stir in carrots and Planters pecan pieces.
Pour into well greased and floured 9 cup fluted tube pan.
Heat evaporated milk in can in boiling water on stove for 10 minutes.
Take off stove and cool, then put in refrigerator to chill.
This should be done the day before.
The next day, you prepare lemon jello and plain gelatin with 3/4 cup pineapple juice and 3/4 cup of orange juice (no other liquid).
Bring to a quick boil on top of stove.
Add 1 cup sugar.
Let cool.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
Place 1 tablespoon of the wafer crumbs in bottom of each cup; cover evenly with pudding. Top with remaining crumbs.
Refrigerate 1 hour or until ready to serve. Garnish each cup with a fruit snack before serving.