Crust:
Mix oleo, graham cracker crumbs and soda cracker crumbs.
Pat in 9 x 13-inch pan.
Bake 10 minutes at 350\u00b0.
Combine
graham cracker crumbs, soda cracker crumbs and oleo, reserving 1/2 cup crumb mixture for topping.
Press into 9 x 13-inch baking dish.
Mix graham cracker crumbs, soda cracker crumbs and melted butter or oleo.
Put 1/2 of mixture in a 9 x 13-inch pan.
Set aside.
Mix melted oleo with soda cracker and graham cracker crumbs. Put in bottom of a 9 x 13-inch pan.
Save a few crumbs for topping.
Mix pudding, milk and ice cream and pour on top of crumbs.
Refrigerate until set.
Spread Cool Whip on top.
Crush candy bars and nuts.
Mix with remaining crumbs and sprinkle on top of Cool Whip.
Refrigerate overnight or several hours before serving.
Cover bottom of a 9 x 13-inch pan with graham cracker crust. Reserve 1/2 cup crumbs.
Slice bananas and place in layer over crust. Slice ice cream into thick slices and place over bananas until it is level with the top of the pan. Sprinkle with walnuts and freeze until firm.
Melt chocolate chips, butter, sugar and milk. Cook until thick and smooth, stirring constantly.
Remove from heat and add vanilla.
Cool chocolate and pour over ice cream.
Freeze until firm.
Melt oleo.
Combine with all cracker crumbs.
Put 1/2 crumbs into a 9 x 13-inch pan.
Pat over bottom.
Chill.
Stir candy bar crumbs into other 1/2 cracker crumbs.
Combine milk and instant pudding; chill until set.
Add ice cream; stir until mixed well. Chill.
Pour over crumbs in pan.
Spread Cool Whip on top. Sprinkle remaining crumbs over top.
Chill.
Mix cracker crumbs, oleo and vanilla.
Put in a 9 x 13-inch cake pan.
Bake at 350\u00b0 for about 10 minutes.
Cool.
Combine crumbs and margarine; mix until coated.
Press 2/3 mixture into 9 x 13-inch pan.
Prepare pudding as package directs, using only 2 cups milk.
Blend softened ice cream into pudding until smooth.
Pour over crumbs in pan.
Refrigerate until somewhat firm.
Spread Cool Whip over pudding.
Crush frozen candy bars.
Mix with remaining crumbs.
Sprinkle on top of dessert. Refrigerate several hours or overnight.
First Layer:
Follow graham cracker crust recipe.
Spread in 9 x 13-inch glass pan; press firmly.
Chill for 30 minutes.
Mix both cracker crumbs and save 2/3 cup.
Add oleo.
Pat into a 9 x 13-inch cake pan.
Mix together pudding, milk and ice cream. Spread over crumbs.
Top with Cool Whip.
Sprinkle remaining 2/3 cup crumbs, then grated candy bar.
Refrigerate.
Makes 20 bars.
Beat egg whites until frothy; add cream of tartar and beat until stiff peaks form.
Fold in crackers, sugar and nuts.
Put into ungreased oblong baking dish and bake 20 minutes.
Let cool thoroughly.
Top with Dream Whip (mix according to directions on envelope).
Then top with cherries.
Let chill for 5 hours before serving.
Great dessert to make day before you need it.
Crush soda crackers to fine crumbs; set aside.
Beat egg whites until firm.
Add sugar and baking powder.
Mix.
Add soda cracker crumbs, nuts and vanilla to egg white mixture; fold together.
Pour into buttered pie pan.
Bake at 325\u00b0 for 30 minutes.
Slice as you would a pie and serve with whipped cream topping.
Beat egg whites to points.
Add sugar gradually while you continue beating.
Add crackers which have been crushed by hand. Add nuts, vanilla and baking powder.
Bake in greased 9 x 13-inch pan at 350\u00b0 for 30 minutes.
Cool.
Top with Cool Whip.
Prepare Graham Cracker Crust in 13 x 9-inch pan. (Double Graham Cracker Crust recipe.) Place Pet milk in freezer for 3 hours. Prepare lemon jello with hot water; set aside.
Beat cream cheese with sugar and lemon juice. Beat milk until fairly thick. Add cheese mixture to jello, then fold in the Pet milk. Pour over Graham Cracker Crust. Chill.
Line a cookie sheet with foil and spray well with Pam.
Line pan with 40 single soda crackers.
Boil butter and brown sugar gently for 3 minutes.
Pour over crackers and spread.
Bake in oven at 350\u00b0 for 5 minutes.
Let cool.
Melt chocolate chips and spread over top.
Put in fridge.
Beat egg whites and cream of tarter, slowly add sugar.
Add crackers, walnuts and vanilla and beat until well mixed.
Spread batter in a greased glass 13 x 9 inch baking
dish.
Bake at 350\u00b0 for 20 - 35 minutes.
Cool this crust.
Top with Cool Whip, then top with pie filling.
Refrigerate.
Mix sugar, molasses, water and oleo.
Boil until brittle when dropped in cold water.
Remove from heat and add soda.
If recipe is doubled, it makes enough to coat a roaster full of popcorn.
n the vanilla and baking soda.
Pour over the popcorn
separate bowl, mix graham cracker crumbs, baking powder, salt.
Mix together the cracker crumbs, melted margarine and the sugar.
Press into a greased 9 x 13 pan (glass preferred) as a crust.
Cream together powdered sugar and cream cheese.
Prepare the Dream Whip and add to cream cheese mixture.
Blend thoroughly. Spoon mixture on crust.
Top with your choice of fruit.