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.
Mix all together.
Put into regular graham cracker crust or vanilla wafer crust.
Refrigerate for 24 hours.
Mix ingredients well and put in baked cool pie shell or vanilla wafer crust.
When ready to serve, top with Cool Whip or whipped cream.
Beat the eggs until frothy. Combine eggs, sugar, orange juice, and rind in a saucepan. Cook over low heat, stirring constantly, until very thick. Remove from heat, and stir in butter. Chill completely.
Whip the cream to soft peaks. Fold into chilled orange mixture.
Arrange a layer of orange sections in chilled vanilla wafer crust. Spoon chilled orange mixture into crust, and top with additional orange sections. Chill until ready to serve.
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.
Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.
Mix all ingredients together and pour into a vanilla wafer crust.
Strawberries may be added to top, if desired.
Dissolve lemon Jell-O in 1 cup hot water.
Cool.
Cream large package cream cheese with 1 cup sugar.
Add Jell-O mixture.
Add Carnation milk.
Beat slowly with electric mixer until thick.
Add drained pineapple.
Pour into a 13 x 8 x 2-inch baking dish that has been lined with graham cracker or vanilla wafer crust.
Chill overnight.
Dissolve jello and sugar in hot water.
Fold milk and jello together with juice of lemon.
Put in vanilla wafer crust and chill.
Melt together bars, marshmallows and milk.
Beat whipping cream and fold in chocolate mixture.
Pour into graham cracker or vanilla wafer crust.
Refrigerate overnight or until firm.
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.)
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.
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.
ixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix
Break eggs and separate.
Put whites in mixing bowl and save to whip for meringue.
Put yellows in another bowl and beat a little.
Add Eagle Brand milk and mix, then add lemon juice gradually.
When all is mixed, pour into a vanilla wafer crust. Whip egg whites and use as meringue.
o 350\u00b0F.
Place wafer cookies in a ziplocked bag
oldest setting. Heat milk, cream, vanilla bean and seeds and 1
Combine crumbs and butter; press onto bottom and sides of 9-inch pie pan.
Bake at 350\u00b0 for 10 minutes.
Can use ready made vanilla wafer crust.
Mix all ingredients thoroughly and pour into vanilla wafer pie crust.
Chill 1 hour before serving.