297 filling cracker crust Recipes

graham cracker crust, graham cracker crumbs, margarine, softened, sugar, cream cheese, powdered sugar, vanilla extract, heavy cream , whipped, cherry pie filling (or other filling of your choice)

apple pie filling, graham cracker crust or, home made graham cracker crust, cream cheese, at room temperature, sugar, vanilla extract, eggs, caramel topping, pecan or walnut halves, chopped pecans or walnuts

prepared graham cracker crust (i use keebler), cream cheese, sugar, eggs, vanilla, cherry pie filling (i use comstock)

low-fat cream cheese, at room temperature, splenda sugar substitute, milk, vanilla, cool whip lite, pie filling (i prefer wild berry, but cherry or any other will do), reduced fat graham cracker crust

cream cheese, softened, milk or 1 tbsp half-and-half or 1 tbsp skim, sugar, thawed whipped topping (such as cool whip ), graham cracker crust, cold milk or 1 cup half-and-half or 1 cup skim milk, pumpkin puree, vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 oz) packages vegetarian instant vanilla pudding mix, ground cinnamon, ground ginger

reduced fat graham cracker crust, cherry pie filling, skim milk, cheesecake flavor instant pudding and pie filling, cool whip free, thawed

chopped dry roasted peanuts, graham cracker crumbs, sugar, melted butter, shaved semisweet chocolate, peanut butter filling , recipe follows, peanut butter filling, cream cheese, peanut butter (smooth or chunky), milk, powdered sugar, cream , whipped, semisweet chocolate for shaving on top

lime filling, grated lime zest, lime juice from 3 to 4 limes, egg yolks, sweetened condensed milk, graham cracker crust, graham crackers , processed to fine crumbs (1 1/4 cups), granulated sugar, unsalted butter , melted, cream topping, heavy cream, sugar, lime , sliced paper thin and dipped in sugar (optional)

cherry pie filling, serve graham cracker crusts (6 crusts ), chocolate sprinkles

prepared graham cracker crusts (use keebler for this), egg yolk, apple pie filling, chopped pecans, divided, brown sugar, butter

crust ingredients, gingersnaps, crushed (substitute 1/2 graham crackers for a milder crust), unsalted butter, melted, pecans , sugared and chopped, fresh ginger, grated (for the faint of heart, cut the grated ginger amount in 1/2), filling ingredients, unflavored gelatin (less than 1 envelope), cold water, egg yolks, sugar, canned solid-pack pumpkin (slightly less than a 15-oz can), ground cinnamon, ground ginger, well-chilled heavy cream, vanilla

cold skim milk or 2 cups 2% low-fat milk, fat-free cool whip, jello lemon flavor instant pudding and pie filling, honey maid graham cracker crust, raspberries, jell-o instant pistachio pudding mix, honey maid graham cracker crust, marshmallow, jello instant vanilla flavor pudding and pie filling, oreo cookie pie crusts, toasted coconut flakes, jello instant vanilla flavor pudding and pie filling, nilla pie crusts, banana, sliced

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.

graham cracker crust (you can use the nilla crust or cookie crust too), cream cheese, powdered sugar, cool whip (if you use the red label you may need just a little more), cherry pie filling (or another fruit, i prefer comstock brand)

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

cherry pie filling or 21 oz blueberry pie filling, pre-made graham cracker crust (or cookie crust), low-fat cream cheese (softened ), milk, instant vanilla pudding, cool whip (extra creamy )

graham cracker crust recipe to fit 9 x 12 baking dish- i usually dust buutered pan heavily with graham crumbs, lemon gelatin ( or another flavor you like ), boiling water, curd cottage cheese, cherry or blueberry pie filling

graham cracker crust (either your own recipe or a pre-made) in an 8 or 9-inch pie plate, cream cheese, vanilla, topping (like kool-whip), powdered sugar, apple pie filling, cinnamon