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.
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.
Place vanilla wafers in small baking cups.
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.
In a large bowl, mix together 3 egg yolks and 1/2 cup lemon juice.
Stir in 1 can milk.
Fill pie plate with layer of crushed vanilla wafers.
Line side of entire plate with vanilla wafers standing.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
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.
Cream the butter until soft and gradually add the sugar.
Cream together until smooth.
Add the strawberries and pecans.
Beat the egg whites in a separate bowl until stiff and then fold them into the berry mixture.
Line a pyrex dish with broken vanilla wafers, add a layer of the berry mixture on top of that. alternate the two, ending with the wafers on top.
Chill 12 hours.
Serve with whipped cream and garnish with fresh whole strawberries.
Preheat oven to 225 degrees.
Place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. Stir until smooth.
Place vanilla wafers on ungreased cookie sheets.
Spread caramel mixture over vanilla wafers.
Top each wafer with a square of chocolate bar.
Place in 225 degree oven for 1-2 minutes or until chocolate melts.
Remove from oven and spread chocolate with an icing knife.
Top with pecans if desired.
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.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time.
Mix well after each.
Stir in vanilla.
Add vanilla wafers alternately with milk, 1/4 at a time.
Mix well after each addition.
Stir in pecans and coconut.
Spoon into a well-greased tube pan.
Bake at 350\u00b0 for 1 hour or until brown and tests done. Cool in pan on wire rack for 10 minutes.
Remove from pan and cool completely.
Cream oleo and sugar.
Add eggs, one at a time.
Add vanilla wafers.
Add coconut, vanilla and pecans.
Bake at 325\u00b0 in tube pan for
1 1/2 hours (grease and flour pan).
Put foil around outside of pan before baking.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Add milk and vanilla. Mix well. Add pecans, coconut and vanilla wafers. Mix well. Bake in well-greased and floured 12 x 9 x 2-inch pan or a tube pan for 1 hour at 350\u00b0. Serve plain or with whipped cream.
Cream together the margarine and sugar. Add and mix well the eggs, coconut, nuts, vanilla wafers and vanilla. Bake in sheet cake pan for 1 hour at 300\u00b0.
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.
Combine oleo, eggs, sugar and vanilla. Mix well. Add crushed vanilla wafers, coconut and pecans. Mix well and bake in a bundt pan for 1 hour and 15 minutes at 250 degrees.
Crush vanilla wafers and set aside.
Melt butter; beat in sugar, well beaten eggs and milk and pour over crushed wafers. Let soak thoroughly.
Stir in nuts and coconut.
Pour into greased and floured tube pan.
Bake in slow oven at 275\u00b0 for 1 1/2 hours. Dust with powdered sugar or serve plain.
Cream butter and sugar.
Add egg yolks and vanilla wafers. Stir well.
Add milk, coconut, nuts and vanilla.
Beat egg whites until stiff.
Fold whites into the mix.
Bake at 325\u00b0 in tube pan for 1 1/2 hours.
Sprinkle powdered sugar on top.
rush/crumble the vanilla wafers.
Add the crushed vanilla wafers to the sugar