Place Nabisco vanilla wafers flat side down in muffin papers. Fill 3/4 full with mixture.
Bake at 350\u00b0 for 15 minutes.
While still warm, dot with cherry pie filling.
Place vanilla wafers in small baking cups.
Grease 13x9 pan.
Crush vanilla wafers, mix with melted butter (reserve 1 Cup for topping).
Press cookie crumbs in greased pan.
Melt chocolate chips and combine evap. milk and salt.
Pour over crust, freeze until firm (about 20 min.).
Spread softened ice cream over chocolate layer, top with remaining cookie crumbs.
Freeze until firm.
Cream together sugar, milk, butter, coconut, pecans, vanilla, eggs and vanilla wafers. Mix well. Line bottom of pan with Reynolds Wrap. Grease pan with butter, then sprinkle with flour in pan lightly. Bake at 325\u00b0 for 1 1/2 hours. When cake is done, leave in pan for 4 to 5 minutes before taking out.
Prepare pudding by directions on box. Then set aside. Mix in 1/2 Cool Whip and condensed milk. Crumble a few vanilla wafers on bottom of large clear glass bowl to cover bottom. Cover crumbs with some pudding mixture. Place a layer of sliced bananas on top of this. Cover this with evenly spaced whole vanilla wafers. Continue alternating layers until all ingredients are used up. Use rest of Cool Whip on top. Refrigerate overnight if possible.
In large bowl, combine condensed milk and water.
Add pudding mix; beat well with mixer.
Chill for 5 minutes in freezer. Meanwhile, whip cream until soft peaks form.
Remove from freezer; fold in whipped cream.
Spoon 1 cup of pudding mixture into bottom of a punch bowl (or 2 1/2-quart glass bowl).
Add vanilla wafers on top of pudding, then layer with sliced bananas.
Continue layering, ending with vanilla wafers.
Keep chilled until serving time.
This makes a large, rich pudding!
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Prepare pudding according to package directions.
Cool.
Cover the bottom of a small bowl with vanilla wafers.
Place a layer of sliced bananas to cover the wafers and then a layer of pudding. Repeat all layers.
Refrigerate.
Crush vanilla wafers in a food processor.
Mix pecans, wafers and condensed milk in a large mixing bowl.
Shape into logs with wax paper.
Cover logs with aluminum foil.
Place in refrigerator for 2 days.
Mix crushed vanilla wafers and 6 tablespoons melted margarine
Finely crush vanilla wafers.
Mix with margarine.
Press into pie pan and bake at 350\u00b0 for about 5 to 7 minutes.
Let cool. Combine evaporated milk, marshmallows and chocolate chips in a saucepan.
Cook over medium heat, stirring constantly until chocolate chips are completely melted and mixture is thick.
Cool. Place 1/2 of ice cream in shell.
Cover with 1/2 of chocolate mixture.
Add remaining 1/2 of ice cream and top with remaining chocolate mixture.
Decorate with pecans, if desired.
Crush vanilla wafers; add cut up marshmallows, chopped pecans and can of milk.
Shape into roll.
Wrap in wax paper.
Chill and slice.
Cream the butter and sugar until fluffy. Add eggs, one at a time. Beat after each addition.
Add milk, vanilla wafer crumbs, nuts and coconut.
Pour into a greased and floured tube cake pan. Bake at 350\u00b0 for 1 1/2 hours.
Crush vanilla wafers in food processor.
Beat eggs and sugar. Add all ingredients.
Spoon into greased tube pan.
Bake at 325\u00b0 for 1 1/2 hours.
Cake tastes better after 2 or 3 days.
Butter a 7 1/2 x 11 1/2-inch flat baking dish.
Crush vanilla wafers and cover bottom of dish with half of the wafers.
Cream together the butter, confectioners sugar, vanilla and eggs. Spread this mixture over the crumbs.
Whip the cream.
Drain the pineapple and add to whipped cream.
Spread cream mixture on top of butter mixture.
Top with remaining crushed wafers.
Serves 8 to 10.
rush/crumble the vanilla wafers.
Add the crushed vanilla wafers to the sugar
Pour half of the vanilla wafers into about a 1 1/2-quart bowl. Whip cream until stiff and fold in drained maraschino cherries (chopped) and drained crushed pineapple.
Add chopped nuts.
Layer the creamed mixture over the wafers; add the remaining vanilla wafers.
Refrigerate overnight.
Crush vanilla wafers with a dough roller, leaving in package. Melt margarine.
Blend sugar, eggs, milk, vanilla wafers and margarine until well blended.
Add vanilla flavoring.
Add portions of nuts and coconut until well blended.
Pour in greased Bunt pan and bake at 325\u00b0 for 1 hour.
Arrange vanilla wafers in a 9 x 13-inch pan.
Cover with about 1/4-inch Cool Whip.
Top with more vanilla wafers, then more Cool Whip, ending with wafers.
Chill overnight.
Arrange 10
vanilla
wafers around sides of 1 1/2 quart serving dish.
Spoon
fruit
in
dish.
Spread
sour
cream or yogurt over fruit; top with remaining vanilla wafers.
Combine brown sugar and melted
margarine.\tSpoon over vanilla wafers. Broil 6 inches from heat source for
3
to\t4 minutes or until bubbly.
Serve immediately.
Makes 6 to 8 servings.