Line a 9 x 13 pan with graham crackers.
In a saucepan, mix together the egg, brown sugar, oleo and water. Cook until it comes to a boil, stirring constantly.
Add the graham cracker crumbs, coconut, nuts, salt and vanilla.
Mix well and spread over graham crackers.
Place a layer of crackers on top.
Mix together the 1/3 stick oleo, milk, vanilla and enough confectionary sugar to make a frosting.
Frost the bars.
The Graham Cracker Crust:
Pour graham cracker crumbs into a medium bowl;
(Can use a store bought graham cracker crust.).
Combine softened cream
Mix pulp, sugar, peanuts and marshmallows.
Add graham cracker crumbs.
Shape into roll, adding more crumbs, if needed, to retain shape.
Chill thoroughly.
Serve with whipped cream.
Mix graham cracker crumbs, butter and cinnamon in a bowl. Press firmly into bottom and up sides of 8-inch pie plate. Refrigerate until firm.
For the filling, beat cream cheese until smooth. Add condensed milk, lemon peel and juice, and vanilla. Beat until creamy. Pour into crust.
Refrigerate overnight. Garnish with additional grated lemon and lime peel.
Heat milk and marshmallows in top of a double boiler.
Add Hershey bar and stir until melted and combined.
Allow to cool to room temperature.
Whip cream until stiff.
Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
Chill at least one hour or until firm.
Mix together the graham cracker crumbs, butter, and sugar. Press half of the mixture into a greased 8x8\" baking dish. Refrigerate for 1 hour.
Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1 1/2 cups milk and the instant pudding. Mix for 1-2 minutes or until smooth.
Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.
Cut into 9 squares to serve.
Preheat the oven to 375\u00b0. In the bowl of a food processor fitted with the metal blade, process the graham crackers and sugar to fine crumbs. With the motor running, add the butter and process until the crumbs are moist and stick together. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake in the center of the oven for 8 minutes or until the edges are slightly brown. Makes a single 9-inch crust.
ith a knife. Combine flour, graham cracker crumbs, baking powder, baking soda
Combine Graham cracker crumb, sugar, margarine (melted). Press
Combine the graham cracker crumbs and melted butter in
Grease a 8\" x 8\" pan. Over \"low\" heat, combine chocolate and evaporated milk until chocolate melts (stir occasionally).
Add sugar and salt. Cook to a \"soft ball stage\", 240* on a candy thermometer.
Remove from heat and add the butter.
Cool slightly, then add the marshmallows, graham cracker crumbs, nuts and vanilla mixing well.
Press into prepared pan. Refrigerate overnight, then cut into 1\" pieces.
In large bowl, combine milk and water.
Add pudding mix and beat well.
Chill 10 minutes.
Fold in whipped cream.
Spoon into a glass serving bowl in layers.
First add pudding, then graham cracker crumbs, then pudding.
Add bananas on top of crumbs and pudding.
Mix graham cracker crumbs and 1 1/2 sticks margarine; press into 9 x 13-inch pan.
Beat 20 minutes by hand (or 10 minutes with mixer) the confectioners sugar, 2 sticks margarine, eggs and vanilla until light and fluffy.
Spread over graham cracker crust. Add crushed pineapple and sliced bananas over pineapple.
Top with whipped topping; decorate with nuts, cherries or strawberries.
Melt 1 stick margarine.
Mix nuts and graham cracker crumbs. Place in 8 x 12-inch pan.
Mix eggs, sugar and 1 stick butter. Place on top of graham cracker mixture.
Place crushed pineapple (drained) on top of egg mixture.
Layer bananas on top of that. Cover with Cool Whip.
Garnish with nuts and cherries.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.
Mix the graham cracker crumbs and the coconut.
Pour the milk into a mixing bowl, and sprinkle 1 package of strawberry gelatin overtop. Stir to dissolve the gelatin, then stir in the coconut and graham cracker crumbs until a stiff dough forms. You may need to use additional graham cracker crumbs to make a firm dough.
Roll the dough into approximately 30 - 1 inch balls. Pour the remaining strawberry gelatin into a small bowl, and roll the cookies in the gelatin to coat. Place the cookies onto a serving tray, and press a whole clove into each to form a stem.
Mix 1 stick butter and 2 cups graham cracker crumbs and put in a 13 x 9 x 2-inch pan.
Beat the powdered sugar, 2 sticks butter and eggs no less than 15 minutes.
Spread mixture over crust and cover with sliced bananas, then spread 1 (No. 2) can pineapple and cover with large Cool Whip and sprinkle with chopped pecans and cut up cherries.
Refrigerate overnight.
Serves 12.
in a bowl combine the graham cracker crumbs with the sugar and