b>pudding as indicated on box.
Make a layer of the wafer
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.
f alternating vanilla wafer crumbs and banana slices.
To Make Pudding: In
large bowl, combine the vanilla wafer crumbs with the melted butter
ix, butter, milk, eggs, and vanilla in a large mixing bowl
followed by bourbon and vanilla.
Pour pudding into a heatproof bowl
In a large mixing bowl combine pudding mix, milk and condensed milk.
When pudding is thoroughly mixed add cool whip.
Mix until cool whip is completely blended in.
Add 3 sliced bananas and mix.
Crush 1 cup of vanilla wafer and add to pudding.
Use vanilla wafers to line a serving bowl.
Alternate layers of wafers and vanilla pudding, ending with the pudding.
If you have a few wafers left over, use some to decorate the top of the pudding.
Make French Vanilla Instant pudding as side of box directs.
Mix Vanilla Extract with pudding.
Mix 1/2 Cool Whip container into pudding.
Layer vanilla Wafers, pudding and bananas until gone. (save at least 1 wafer).
Top with remainder of cool whip.
Crunch 1 wafer and sprinkle on top.
Chill and serve.
Whisk water, sweetened condensed milk, and pudding mix together in a bowl until smooth and thickened, 2 to 5 minutes. Refrigerate until firm, about 5 minutes.
Stir whipped topping and cream cheese together in a bowl until smooth; fold into the pudding mixture.
Arrange a layer of vanilla wafer cookies into the bottom of a 2 1/2-quart glass dessert bowl. Top with a layer of banana slices, strawberry slices, and the pudding mixture, respectively. Repeat layering with remaining ingredients. Garnish with blueberries and raspberries to serve.
Remove the ends from the peeled bananas and discard. Cut each banana into ten to twelve 1/2 inch slices.
Place vanilla wafer cookies on platter, top each cookie with a banana piece.
Dollop a heaping teaspoon of pudding over each banana piece.
Sprinkle with crumbled cookies to garnish.
Mix the first 2 ingredients for 2 minutes on medium speed or until thick.
Add the Cool Whip. Mix until well blended.
Add the marshmallows.
Layer in bowl as follows:
layer of pudding mix, layer of vanilla wafers, layer of bananas.
Repeat until all pudding mixture is gone.
It's good to start with pudding mix and end with it on top. Sprinkle top with vanilla wafer crumbs.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Beat pudding and milk for 2 minutes. Add sour cream and mix together. Stir in about 1/2 to 3/4 of Cool Whip. Beat vanilla wafers in a Ziploc bag to form crumbs. Slice bananas into thin, horizontal slices. Layer crumbs, banana slices and pudding mixture. Top with Cool Whip. Sprinkle vanilla wafer crumbs on top. Store in refrigerator.
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.
Mix vanilla pudding as directed. Add Eagle Brand milk.
Blend in Cool Whip.
Line dish with vanilla wafers. Add half of mixture, then half the bananas. Repeat!
For top, crumble a vanilla wafer. Makes a large mixing bowl full.