onstantly. Remove from heat; add vanilla.
Line bottom of a
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.
After mixing vanilla pudding as directed by the box (wire whisk works great), add Eagle Brand milk; whisk. Then add the Cool Whip; whisk. Lay vanilla wafers on the bottom of the pan you plan to use; top each wafer with a slice of banana. Next pour pudding mixture over bananas. Slide wafers down along the sides of the pan.
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.
Beat milk and pudding until thick; add Cool Whip and mix thoroughly.
Add Eagle Brand milk and banana flavoring.
Line bowl with vanilla wafers.
Pour pudding over.
Repeat with wafers and pudding until bowl is filled.
Refrigerate.
Kids love this and there are no bananas to turn brown.
Combine 36 finely crushed vanilla wafers, 1/4 cup sugar and butter. Press evenly over bottom of 9-inch flan or springform pan. Arrange about 36 whole wafers around the edge of pie, overlapping slightly and press into crumb mixture. Bake in preheated oven at 350F for 8 minutes. Cool.
Beat cream cheese, sugar, lemon juice, sour cream and vanilla together. Pour into crust. Arrange strawberries over top of pie and drizzle with melted chocolate or brush with jam. Remove from pan and serve.
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).
Combine ground vanilla wafers and clarified butter.
When
Mix pudding and milk together in large mixer bowl.
Beat at low speed on mixer for 2 minutes.
Add sour cream and Cool Whip.
Mix well.
Put in refrigerator for a few minutes while peeling bananas. Alternate layers of pudding, bananas and vanilla wafers.
Keep in refrigerator.
Makes 1 (3-quart) and 1 (2-quart) dish.
Can make half, if desired.
Mix Vanilla Wafers, butter, pecans, brown sugar, and cinnamon.
Spread on greased cookie sheet and bake in 350 degree oven for 5 minutes. Stir and bake 3-5 more minutes.
Mix pudding, milk, and cool whip (note that you are using less milk than you would usually use for 2 pudding boxes).
Blend sugar, cream cheese, and cool whip.
Layer crumbly mixture, pudding, bananas, crumbly mixture, pudding, bananas. Top with creamy topping. May be layered in a trifle bowl or in individual cups for easy service at a party or brunch.
Enjoy!
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.
Crush vanilla wafers.
Set aside.
Cream sugar and oleo.
Add eggs, 1 at a time.
Mix in wafers.
Add milk, nuts, coconut and vanilla.
Mix together.
Pour into well-greased tube pan.
Bake at 350\u00b0 for 1 hour and 20 minutes.
Cool.