421 graham crust mix Recipes

graham cracker crust (9 inches), strawberry jelly or jam, cold milk, instant vanilla pudding mix, peanut butter

graham cracker crust, cream cheese (soften), instant chocolate pudding mix, eggs, vanilla, sugar, creamy peanut butter, milk

graham cracker pie crust (9-inch deep dish ), mango sherbet, slightly softened (or sorbet), fresh strawberries (reserve 1-4 nice strawberries for decoration), sugar, margarita mix, tequila (optional), mango, sliced to make 8 strips

graham cracker crust, prepared, large deep dish size (or two small), cool whip (i use light ), frozen limeade concentrate, sweetened condensed milk , fat-free, jello instant vanilla pudding mix

graham cracker crust, sweetened condensed milk, margarita mix (i use margaritaville brand mixer), egg yolks

baked pie shells, cooled or 1 prepared graham cracker crusts or 1 vanilla wafer pie crust, strawberries, sliced, strawberry jell-o gelatin dessert, vanilla pudding mix (the cooked kind ), water, cool whip

banana-custard cream dessert, i can assure you of 1 thing..this is a fabulous dessert ., i do not care for the ones made with pudding in a box, chill time not included in prep time, graham cracker crumbs, sugar, soft butter or margarine, custard, whole milk, sugar, ap flour, salt, cream cheese (very soft ), eggs beaten well, vanilla extract, sized ripe bananas, sliced, cream or cool whip, heat oven to 375of., mix (well) graham cracker crumbs , butter ,and sugar in a medium bowl., press in bottom of un-greased square pan , 9x9x2 inches. (i also allow it to go up the sides just a bit)., bake crust about 7 minutes just to set it a bit., allow to cool completely, about 30 minutes., put sliced bananas in the bottom of your dish ., make the custard, combine the milk , flour, sugar, salt then eggs..i add the beaten eggs last., add very soft cream cheese ., cook and stir over medium. heat. let it get to the boiling point but it should not boil., when the custard is very thick remove from heat and whisk to insure smoothness., add vanilla, mix ., now , pour evenly in to the graham cracker crust., dot more bananas in the custard ., allow to cool and cover the desert with cool whip or whipped cream.

graham cracker pie crust (6 oz.), cream cheese, softened, eagle brand sweetened condensed milk (not evaporated milk), cold water, instant butterscotch pudding mix, frozen non-dairy topping, thawed and divided

graham cracker pie crust, jello fat free instant chocolate pudding mix, melted peanut butter, hersheys chocolate syrup, peanut butter chips, chocolate chips, cool whip (thawed ), chopped hazelnuts (optional)

graham cracker pie crust, pudding mix, milk, heavy whipping cream, vanilla, sugar

graham cracker pie crust, vanilla instant pudding and pie filling mix, sour cream, milk, peanut butter chips, vegetable oil, chocolate fudge topping

graham cracker pie crust, vanilla flavor instant pudding and pie filling mix, sour cream, milk, peanut butter chips, divided, vegetable oil, chocolate fudge topping

graham cracker pie crust, crunchy peanut butter, sugar-free instant chocolate pudding mix, skim milk, non-dairy whipped topping, peanuts, finely chopped

graham cracker pie crust, sugar-free instant vanilla pudding mix, carton fat free sour cream, nonfat milk, peanut butter chips (divided ), vegetable oil, chocolate fudge topping

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

sugar-free white chocolate pudding mix, half-and-half, milk, prepared 9-inch graham cracker crust (i use basic graham cracker crust)

pie crust, chocolate graham crakers, melted butter or margaine, in large zip lock bag crush graham crakers , add to medium size bowl. add melted butter a tbsp at a time, n mix add enough for the crumbs to hold together to make a crust(sorry this is approx as i rarely measure when i cook). pour crumbs into a pie pan n pat out n up the sides to form a crust. set aside, peanutbutter filling, egg yolks beaten, salt, milk, sugar, flour, vanilla, creamy peanutbutter

mori-nu extra firm lite tofu, soy cream cheese, key lime juice or 1/2 cup reg lime juice, grate lime rind, mori-nu mates vanilla pudding mix, mori-nu mates lemon pudding mix, graham cracker pie crust (i make my own.)