In cupcake pan, put cupcake papers in each.
Place 1 vanilla wafer cookie in bottom.
Mix other ingredients well and pour atop wafer.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool and top with cherries or whipped cream.
In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
Pulse until blended.
Add egg white and pulse until evenly moistened.
Press into a 9\" pie plate.
Bake at 375 degrees for 8-10 minutes.
Cool completely before using.
Cream margarine and sugar.
Add eggs, one at a time, and beat after each addition.
Add vanilla wafer crumbs and milk alternately.
Add coconut and pecans; fold into batter.
Bake in a tube pan sprayed with \"Baker's Joy\" at 275\u00b0 for about 1 1/4 hours. (Freezes well.)
Combine vanilla wafer crumbs and sugar; stir in butter. Press onto bottom and 1-inch up side of 9-inch spring-form pan. Refrigerate about 30 minutes.
Cream sugar together with margarine.
Add eggs, one at a time, nuts and coconut; fold in vanilla wafer crumbs.
Grease pan.
Cook for 1 hour at 300\u00b0.
Let cool at least for 1 hour.
Pour on 1/3 to 1/4 cup of rum, bourbon or brandy.
Leave for 3 days or longer, wrapped in aluminum foil.
Cream together sugar, Crisco and eggs.
Beat eggs well.
Mix vanilla wafer crumbs, flour and baking powder.
Add dry ingredients alternately with 1/3 cup sweet milk.
Add to Crisco, sugar and egg mixture.
Add one can of coconut and 1 cup of nuts. Bake at 350\u00b0 for 30 minutes.
Makes two 9-inch layers.
mixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix
gg and the lemon and vanilla. beat well until everything is
eanut butter, confectioners' sugar, and vanilla extract together in a small
aper liners.
Place 1 vanilla wafer cookie in the bottom of each
oldest setting. Heat milk, cream, vanilla bean and seeds and 1
Preheat oven to 350-degrees.
Process cookies in food processor until finely ground.
Combine crumbs, butter, salt, vanilla and almonds, stirring until crumbs are moistened.
Press mixture evenly across 9-inch pie plate.
Bake crust until crisp, about 7 minutes.
Let cool completely before filling.
Crust may also be wrapped tightly in plastic and frozen up to one month.
0 minutes.
Dip each vanilla wafer cookie in the brewed coffee for
Beat the cream cheese, sugar and eggs until soft and fluffy. Place one vanilla wafer cookie in each greased cupcake pan (or paper lined cupcake pan), flat side of cookie on the bottom. Place 2 tablespoons of mixture on top of each cookie.
Bake at 350\u00b0 for 15 minutes.
Don't let them overbake!
Cool before they are removed from pan.
Top with small amount of canned pie filling.
Store in refrigerator.
Combine margarine, sugar and milk.
Cook to soft ball stage. Remove from heat and add vanilla cookie crumbs, coconut and nuts. Drop at once on cookie sheet.
Yields 2 dozen.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with foil cupcake liners.
Place a vanilla wafer cookie into the bottom of each cupcake liner.
Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl until smooth; pour atop the cookies until the liners are about 3/4 full.
Bake in preheated oven until center is nearly set and slightly collapsed, about 20 minutes.
Refrigerate cupcakes 2 hours to overnight. Spoon cherry pie filling onto the cupcakes.
utter, followed by bourbon and vanilla.
Pour pudding into a
Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
Cover pie and place in freezer.
Pie may be kept in freezer for several days until ready to serve.
Take from freezer 10- 15 minutes before serving.
Beat cheese, sugar and eggs until fluffy.
Add 1 teaspoon vanilla and beat until blended.
Line muffin pans with foil cupcake liners.
Put 1 vanilla wafer cookie, flat side down, in each.
Put 1 1/2 tablespoons cheese mixture in each.
Bake at 350\u00b0 for 15 minutes.
Cool slightly.
Put 2 tablespoons of pie filling on top.
Refrigerate for 24 hours.
Peel and core apples.
Slice into a saucepan.
Add water and lemon juice.
Cook covered on low heat for about 15 minutes until apples are soft.
Put apples and sugar in a blender and mix into a puree.
Set aside until mixture is cool.
Whisk the egg whites until they are stiff, and fold them into the apple mixture.
Divide into serving bowls and allow to chill in refrigerator.
Before serving, top with whipped cream and either brown sugar or crumbled vanilla wafer cookies (or both!).