Crush the graham crackers into fine crumbs.
Granmama's recipe calls for \"puffed\" raisins. To puff them, soak in hot water for 30 minutes.
Chop the nuts; drain and cut cherries in half (if they are whole).
Melt marshmallows in milk.
Mix all ingredients together.
Pack into regular sized loaf pan.
Refrigerated overnight and cut with a hot knife.
Coconut is an optional ingredient.
Cook time is refrigeration time.
an; press firmly onto bottom. Bake for 5 minutes. Cool on
rust Mix (from the Oreo dessert mix package) and margarine thoroughly
repared baking pan.
Bake for 7 minutes (no more than 7
erving, add frozen light whipped dessert topping.
Butter 9 x 13-inch pan or spray sides and bottom; line with graham crackers (make them fit).
Beat pudding with milk and add whipped topping.
Pour 1/2 pudding over graham crackers, top with graham crackers, top with second 1/2 of pudding.
Cover with another layer of crackers (this makes 3rd layer).
Put frosting in micro for 30 seconds or until soft and spread on dessert.
This must set in refrigerator for 10 hours.
Blend cream cheese and sugar.
Fold in frozen dessert topping.
Press into graham cracker crust, spreading cream cheese mixture up sides.
Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
Pour cherry pie filling into center.
Chill at least 3 hours.
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
Bake brownies as directed.
Brush on Kahlua while cake is warm.
Let cool, then spread half container of Cool Whip on top of brownies.
Spread mousse on top of that.
Top with remainder of Cool Whip.
Crumble Heath bars on top.
Refrigerate.
Serve and enjoy!
iquid will help the no-boil noodles cook thoroughly.
If you
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Layer as follows:
Crumble up loaf cake (not too small) in bottom of trifle dish or glass bowl.
Sprinkle with brandy or rum (optional).
Spread on raspberry (or any flavor) preserves. Spread on chocolate pudding.
Top with Dream Whip or Cool Whip (8 ounce).
Add chocolate sprinkles (optional).
Mix the first 4 ingredients and bring to a hard boil, no more than 3 minutes. Remove from heat and add the peanut butter, vanilla and oatmeal. Drop from spoon onto wax paper.
ne-half cups of quick cook oats.
(Add one half
Top with crushed pineapple.
Add sugar to cornstarch; cook until thick.
Spread over top.
Cool well.
Cut in squares.
Keeps well.
Combine butter, chocolate chips and butterscotch chips in 4 quart saucepan. Cook over low heat stirring constantly, until melted. (4-6 min.)
Stir in peanut butter until well mixed.
Remove from heat.
Add cereal & marshmallows, toss until well coated.
Press mixture onto bottom of buttered 13x9 inch baking pan.
Refrigerate until firm (about 30 minutes).
Cut into bars.
Store refrigerated.
Put sugar, milk and butter in a saucepan.
Cook over medium heat, stirring constantly until bubbles appear over entire top. Cook 2 minutes longer.
Remove from heat and stir in peanut butter.
When peanut butter is melted, stir in vanilla and oats. Spoon out on waxed paper.
Let them set until they are set.
9 inch pan and bake in 350\u00b0 oven for
Bring water to boil.
Add rice.
Lower heat and cook about 20 minutes or until rice is tender and all water absorbed.
Cool rice completely and then put in fridge until it's cold.
Mix pudding as directed on the package.
Add pudding to cold rice.
Plump the raisins in a little hot water.
Let cool.
Add to rice mixture along with the cinnamon.
Cool until serving time.
Cook sugar, milk and oleo until butter is melted, about 1 minute. Add peanut butter while still hot. Beat until smooth. Pour over oatmeal to which cocoa and vanilla have been added. Add coconut and nuts last. Make out while still warm in balls or pour into pan and chill in refrigerator.