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.
ixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix
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 wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
Add the corn syrup and rum. (mix well).
Shape into 1-inch balls and roll in granulated sugar.
Put into a tightly covered tin or metal container for at least 12-hours before serving.
(cookies keep very well for 4-5 weeks).
Preheat oven to 350 degrees.
Line muffin tin with cups, then put a vanilla wafer in each.
With hand mixer, soften cream cheese.
While mixing add sugar and vanilla extract.
Add each egg, one at a time.
Spoon in mixture onto muffin cups.
Bake for 20 minutes, let cool, then add topping, refrigerate for about an hour.
Mix milk and lemonade, then fold in Cool Whip.
Pour into vanilla wafer crust.
Chill overnight.
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.)
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.
Cream the margarine and sugar.
Add eggs, one at a time, beating after each one.
Add vanilla wafer crumbs, alternating with milk.
Add vanilla, coconut and pecans.
Bake in greased and floured tube pan at 350\u00b0 for 1 hour.
Makes 18 servings.
Preheat oven to 375 degrees.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
Fill the cups 2/3 full of cream cheese mixture.
Bake for 15 to 20 minutes or until set.
When warm, top each with a tablespoon of cherry filling.
Chill in refrigerator.
Crush wafers and pour milk over them.
Let stand while you cream sugar, butter, egg (adding one at a time), vanilla wafer crumbs and coconut.
Pour in greased and floured pan.
Bake at 275\u00b0 for 50 to 55 minutes.
Combine vanilla wafers, eggs and milk.
Cream butter and sugar.
Add pecans and coconut.
Combine with vanilla wafer mixture.
Mix well.
Bake at 375\u00b0 in oven in flat pan for 45 minutes.
Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.
Cream margarine and Imperial granulated sugar thoroughly.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla wafer crumbs, coconut, pecans, cherries and vanilla flavoring.
Put in well-greased and floured 9-inch angel food cake pan or Bundt pan.
Bake 2 hours at 275\u00b0 or until done.
Let cake cool thoroughly in pan (at least 6 hours) before removing from pan.
Beat eggs and sugar until light in color.
Add cream cheese gradually.
Add vanilla.
Put small cupcake liners in cupcake pans.
Place one vanilla wafer in each liner and pour mixture over it.
Bake at 350\u00b0 for 10 to 15 minutes.
Cool.
Top with pie filling.
Serves 14.