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.
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.
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.
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.
Place crushed vanilla wafers in large bowl.
Add chopped cherries, pineapple, pecans and raisins.
Mix well using hands. Beat eggs, sugar, milk and salt together.
Pour over fruit.
Mix well with hands.
Place in greased tube pan and press down with hand.
Wet hand before pressing, it will not stick to cake.
Bake 1 hour at 325\u00b0.
Cool 15 minutes before removing.
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.
Cream butter and sugar; add eggs, one at a time, and beat well.
In a plastic bag, crush vanilla wafers.
Add wafers and milk to mixture and beat 1 minute.
Add remaining ingredients and mix well.
In a Bundt pan, bake 1 hour and 15 minutes at 325\u00b0.
Crush vanilla wafers.
In another bowl, cream the oleo and add sugar and eggs, one at a time.
Beat well. Add wafers and milk. Mix well. Add coconut and pecans. Bake 1 1/4 hours in a 325\u00b0 oven.
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.
Crush vanilla wafers in a food processor
or in a bag and roll a rolling pin over the pan until wafers are crushed. Cream margarine and sugar together. Add eggs, 2 at a time. Add milk gradually and mix well. Place crushed wafers in a round or flat dish with sides, then stir in pecans and coconut in cream mixture and mix well, then pour on wafer crust. Bake at 325\u00b0 for 1 hour or until done. Serve warm with ice cream or whipped topping.
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.
Layer vanilla wafers.
Layer bananas, sliced from top to bottom or long way.
Alternate up to 5 or 6 layers, ending with wafers. Whip the cream and ice.
Refrigerate at least 24 hours.