Graham Cracker Recipes
Miriam Said:a graham cracker crust recipe for a cheesecake?
We Answered:preheat oven to 400F. lightly grease a 9 inch springform pan. in a bowl, combine 1 3/4 cups graham cracker crumbs, 3 tablespoons sugar, 1/2 teaspoon ground cinnamon, and 1/4 cup melted unsalted butter. stir until well blended and the crumbs are evenly moist. pour into springform pan and press evenly onto the bottom and about 1 1/2 inches up the sides of the pan. bake until lightly golden and set, about ten minutes. let cool on a rack.
i used this and it's soo good.
Craig Said:Have any quick dessert recipes using graham cracker pie crust?
We Answered:OOOOH yeah, get a huge tub of cool whip, three large hershey bars with or without almonds melt the chocolate in microwave almost all the way, then mix with the coolwhip spoon into graham cracker pie crust freeze till it sets, wala, yummy pie!!
Perry Said:Graham Cracker delight recipe?
We Answered:GRAHAM CRACKER DELIGHT
4 c. mini marshmallows
1/2 c. milk
1 c. crushed pineapple, drained
1 c. crushed graham crackers
1/2 pt. whipping cream, whipped
Melt marshmallows with milk in saucepan over low heat. (Cool.) Spread 1/2 cup graham crackers on bottom of pan. Stir pineapple in marshmallow mixture. Fold in whipped cream. Spoon mixture over crumbs. Sprinkle with more graham cracker crumbs. Chill overnight or 8 hours.
James Said:Link to a Pumpkin Cheescake recipe (with graham cracker crust)?
We Answered:YUM, pumpkin cheesecake is my favorite! Here's my absolute favorite recipe for one, hope you enjoy it hun :)
Pumpkin Swirl Cheesecake
25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups) *I've used graham crackers for this and it tastes great too)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
PREHEAT oven to 325Â°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of pumpkin batter into crust; top with spoonfuls of half of reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
You can see a picture of it at http://www.kraftfoods.com/main.aspx?s=reâ€¦
Kim Said:Pie recipes with graham cracker crusts...?
We Answered:Easy Coconut Cream Pie
1 9-inch baked pie crust of your choice
1 (5.25 ounce) box of vanilla instant pudding
1 1/2 cups milk
1 1/2 cups flaked coconut*
1 (8-ounce) container non-dairy whipped topping
In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the whipped topping into the pudding.
Pour the mixture into the prepared pie crust. Spread the remainder of the whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate for 2 hours before serving.
*Try toasting the 1/2 cup coconut used to sprinkle the top of the pie for added contrast, texture and added flavor.