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.
Place 3/4 cup vanilla wafer or graham cracker crumbs in bottom of ungreased pan (9 x 14-inches).
Melt chocolate with oleo.
Add confectioners sugar, egg yolks, vanilla and chopped nuts.
Fold in beaten egg whites.
Put chocolate mixture on top of crumbs. Freeze for 2 hours.
Add ice cream.
Spread evenly on top of chocolate.
Sprinkle top with 3/4 cup vanilla wafers crumbs and freeze.
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.
Place 2 cups crushed vanilla wafer crumbs in bottom of a 9 x 13-inch pan.
Melt butter and chocolate in a double boiler.
Add powdered sugar and blend.
Add egg yolks, one at a time and heat thoroughly.
Fold in beaten egg whites.
Add vanilla.
Spoon chocolate mixture gently over crushed wafers.
Slice ice cream approximately 1-inch thick and set on top of chocolate layer. Sprinkle remaining wafers on top.
Freeze until firm.
Sprinkle vanilla wafer crumbs evenly in an ungreased
Dissolve gelatin in a little cold water and mix into hot milk. Let set until cool.
Stir in whipped cream and pecans.
Pour into dish lined with vanilla wafer crumbs.
Top with a few crumbs. Chill thoroughly.
Cut into squares to serve.
Butter one 9x13 inch dish.
Place 1 1/2 cups vanilla wafer crumbs in bottom of dish.
Mix together the whipped topping, marshmallows, pecans and peppermint candy.
Sprinkle remaining crumbs on top; garnish with any additional crushed candy. Refrigerate 24 hours before serving to allow the candy to dissolve.
In saucepan combine pineapple juice, orange juice and salt; bring to boil.
Add marshmallows.
Stir constantly until melted. Refrigerate mixture until slightly thickened, about 20 to 30 minutes.
Fold in whipped cream.
In bottom of ice cube tray place layer of cookies.
Top marshmallow mixture with cookies. Refrigerate 8 hours.
Cut into squares.
Dissolve jello, sugar and salt in hot water.
Add lemon and juice.
Chill until thick like egg whites.
Place in mixing bowl and add chilled milk; beat until fluffy.
Mix margarine and vanilla wafer crumbs.
Press into two 11 x 7 x 1 1/2-inch pans.
Reserve about 1/2 cup of the wafers.
Spoon jello mixture into pans. Sprinkle crumbs.
Set until firm.
Keep cold.
Cut and serve.
Crust:
Mix vanilla wafer crumbs with the melted margarine. Cover bottom only of 9 x 13-inch pan.
Mix the vanilla wafer crumbs, peanuts and melted margarine.
Cream the butter and sugar.
Add beaten egg yolks.
Melt chocolate; add vanilla and add to batter.
Fold in stiffly beaten egg whites and salt.
One-half cup of chopped nuts may be added. Spread half of crushed wafers in a buttered shallow pan.
Spoon on chocolate mixture 1 inch thick.
Sprinkle on remaining crumbs. Refrigerate 24 hours.
Cut in squares to serve.
Serves 8 to 12.
Mix first 4 ingredients in order given.
Line bottom of a glass cake dish with layer of wafer crumbs.
Top this with layer of pineapple mixture.
Alternate layers of wafer crumbs and pineapple mixture, finishing with wafer crumbs on top.
Place in refrigerator 3 or 4 hours.
To serve, garnish with whipped cream and maraschino cherries.
Makes 6 servings.
(Any other crushed fruit may be used in place of pineapple.)
ixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix
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.