Pepperidge Farm Goldfish Grahams Vanilla Cupcake Crackers, 6.6 oz. Bag
Line a 9" x 13" glass baking dish with unsalted soda crackers. Gently spread a thin layer of vanilla pudding on top of the crackers, covering them completely. Gently spread a thin layer of Cool Whip across the pudding. Repeat 2 more times. Cover and refrigerate for 24 hours.
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Instructions. Preheat oven to 325F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. Place graham cracker squares into a large plastic bag, and using a rolling pin, crush crackers into crumbs. Mix graham crackers with flour and baking powder. Set aside.
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Set aside. In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter on high until light and fluffy. Add in graham cracker powder, vanilla, salt, and heavy cream. Mix until combined. Slowly add in the powdered sugar with the mixer on low speed about ½ cup at a time.
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Fold in whipped topping, mixing until well combined. Set aside. Place a layer of whole graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer. Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer.
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Directions. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers.
Nairn's Rough Oat Cake Crackers, 10.6Ounce Boxes (Pack of 12) More
For the cake: Crush graham crackers (1 cup/8 full sheets/120g) in a food processor or in a zip-top bag with a rolling pin and place in a place in a medium size bowl. Add the all-purpose flour (¼ cup/31g), ground cinnamon (1 teaspoon), baking powder (1 teaspoon) and kosher salt (¼ teaspoon) to the graham cracker crumbs and mix to combine.
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Preheat oven to 350ºF. Spray a 9×13" baking pan with cooking spray. Line with parchment paper if you'd like it to come out cleanly. Combine the crumbs, ½ cup pecans, flour, baking powder, and salt. In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time.
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Cream butter and sugar with a mixer; add eggs and continue mixing. Add milk, graham crackers and coconut along with vanilla extract using mixer until well blended. Fold in nuts. Pour into sprayed bundt pan. Bake in preheated 350 degree oven for 1 hour to 1 hour and 10 minutes until center is done.
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Instructions. Line a 9×13-inch pan with aluminum foil; set aside. To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside. Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.
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Fill the cake With an electric mixer, beat cream cheese and butter together until smooth and fluffy. Beat in powdered sugar, a little at a time. Beat in vanilla until combined. Arrange first cake layer on a cake plate or stand. Spread top with frosting; repeat twice with remaining layers.
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Step 3. Finish layering: Add another layer of graham crackers, the remaining pudding, and then the last layer of graham crackers. Once the layering has been completed, put the dish in the fridge to chill for 30 minutes. Step 4. Add chocolate topping: Chop the chocolate, and put it in a heat-safe bowl.
Graham Cracker Cake
Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans.
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Whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. Set aside. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
NoBake Layered Cake Graham cracker dessert, No bake eclair cake
2 (3.4-ounce) packages instant French vanilla pudding or instant vanilla pudding; 3 cups whole milk; 1 (8-ounce) container non-dairy whipped topping, thawed according to package directions
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How to Make No Bake Graham Cracker Cake (Step-by-Step) Let's start by making the delicious cream filling. Start by pouring heavy whipping cream into a large bowl and beat it at medium-high speed until it just thickens. Next, add sour cream and beat once more until combined about 30 seconds or so.
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Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream. Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream. Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
