over boiling water, stirring constantly, for 10 to 12 minutes or
Finely crush 37 Nilla wafers.
In bowl, combine crumbs with margarine; press onto bottom and side of 9-inch pie plate.
Make pie filling according to package directions for pie using milk. Stand remaining 13 wafers around side of pie plate, pressing firmly against crust.
Spread filling into prepared crust.
Before serving, arrange fruit slices on top of pie.
Serves 8.
Add milk to pudding.
Mix until smooth.
Fold in Cool Whip. Line bottom of 9 x 13-inch pan with Nilla wafers.
Layer pudding and sliced bananas to make two layers.
Top with a layer of Nilla wafers.
Make jello as directed on box.
Line a bowl with a small amount of pudding.
Add a layer of banana slices and top with a layer of Nilla Wafers.
Repeat layers, ending with pudding on top. Cover with Cool Whip and chill before serving.
asserole dish; cover with 8 Nilla wafers. Top with layer of sliced
eat and cook, stirring occasionally, for 5 minutes. Remove from heat
Combine 3/4 cup sugar, flour and salt in top of double boiler. Mix in whole egg and 3 egg yolks.
Stir in milk.
Cook, uncovered and stirring constantly, until thickened.
Remove from heat and add vanilla.
Place a layer of Nilla wafers in 1 1/2-quart casserole bowl and layer of bananas, repeating step again and ending with Nilla wafers on top.
Pour custard over Nilla Wafers and bananas. Beat 3 egg whites until stiff and add 1/2 cup sugar. Put on top of pudding and bake at 425\u00b0 for 5 minutes or until brown.
eat and cook, stirring occasionally, for 5 minutes.
Remove from
ixture into crust prepared from Nilla wafers.
Whip egg whites, adding
nd heat on medium low for five minutes, or until it
In a large bowl, mix together pudding, sliced bananas and Cool Whip.
After mixing together, get another large bowl.
Put a layer of Nilla Wafers to cover bottom of dish.
Put pudding mixture in to cover cookies.
Continue to repeat layers until all of the pudding mixture has been used.
Top with crushed Nilla Wafers.
eat and cook, stirring occasionally, for 5 minutes. Remove from heat
Mix pudding and milk.
Stir in Eagle Brand milk and cool whip.
In a large bowl, layer nilla wafers on bottom, adding the pudding mixture and sliced bananas.
Continue layering starting with wafers.
Garnish with bananas and wafers.
Chill over night for best results.
ND-HELD MIXER WORKS BEST FOR BLENDING THE FILLING, PAUSING
Combine first 7 ingredients and cook over double boiler until thickened.
Layer strawberries and Nilla wafers alternately in a casserole dish.
Pour pudding over layered Nilla wafers and strawberries.
Top with meringue and brown slightly in oven/broiler.
hipped topping.
Reserve 6 Nilla wafers and 1 banana.
Slice
Preheat oven to 375\u00b0.
Blend cream cheese, sugar, eggs and vanilla.
Place on Nilla wafers in cupcake cups.
Bake in oven for 12 minutes.
When cool, place 2 to 3 cherries on top of each cheesecake.
Combine pudding mix, egg yolks and milk in saucepan.
Cook and stir over medium heat.
Bring to full boil.
Remove from heat. Arrange layer of Nilla wafers on bottom and sides of 1 1/2-quart baking dish.
Add layer of banana slices and of pudding.
Continue layering, ending with pudding.
Beat egg whites and salt until foamy.
Gradually beat in sugar.
Beat to form stiff, shiny peaks. Spread lightly over pudding, sealing edges well.
Bake at 425\u00b0 for 5 to 10 minutes until lightly browned.
Serve warm or chilled.
Place Nilla wafers in bottom of cake pan.
Mix Cool Whip and pudding together.
Pour half of Cool Whip and pudding mixture over wafers.
Layer wafers and remainder of pudding mixture.
Microwave frosting to soften.
Pour frosting over last layer of wafers. Refrigerate.
Beat cream cheese, sugar, vanilla and eggs until creamy.
Put paper liners in the cupcake pan.
Put Nilla Wafers into paper cup liner, then pour 2/3 full.
Bake at 375\u00b0 for 10 minutes.
Put cherry pie filling on top and chill.