Graham Cracker Sandwiches Recipes

Steps:

• Spread 1/2 tablespoon cream cheese on each graham-cracker square. Top half the squares with pear slices, then close sandwiches with remaining squares. Serve immediately.

Steps:

• Mix pudding and milk according to package directions; refrigerate until set. Fold in whipped topping and chocolate chips. , Place 24 graham cracker halves on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker half on top. Wrap individually in plastic; freeze until firm, about 1 hour. Serve sandwiches frozen.

Steps:

• Spread cream cheese on top of graham crackers and top with halved grapes. Eat open-faced or add another cream cheese-covered graham cracker on top for a complete sandwich.

Steps:

• Make the cookies: Whisk together flours, graham cracker crumbs, and 1 teaspoon salt in a medium bowl.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, and beat for 2 minutes. Reduce speed to low, and gradually add flour mixture. Beat until well combined, 2 to 3 minutes. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out star shapes using a 3-inch cutter. Gently press a 2 1/2-inch star cookie cutter into the center of each to create an outline. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Refrigerate for 15 minutes.
• Bake cookies until pale gold, 12 to 15 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
• Make the marshmallow filling: Cook sugar, corn syrup, and 3/4 cup water in a medium saucepan over high heat, stirring and brushing down sides of pan with a pastry brush to prevent sugar crystals from forming, until a candy thermometer reaches 260 degrees, about 10 minutes.
• Meanwhile, sprinkle gelatin over remaining 3/4 cup water in a heatproof bowl, and let stand for 5 minutes to soften. Set bowl over a pan of simmering water, and cook, whisking constantly, until gelatin dissolves. Remove from heat. Whisk egg whites with a mixer on medium speed until soft peaks form.
• Once sugar mixture reaches 260 degrees, immediately whisk gelatin mixture into saucepan (it will foam up). Reduce speed on egg whites to low, and gradually add sugar-gelatin mixture to egg whites. Raise speed to high, and beat until mixture is thick, about 10 minutes.
• Transfer half of the marshmallow filling to a disposable pastry bag or a resealable plastic bag, and snip a 1/4-inch opening. (Leave remaining marshmallow in bowl with mixer on low speed.) Immediately, pipe marshmallow around edges of half of the cookies and fill in centers, then top with another cookie, pressing lightly. Dip edges of cookies into coconut to coat. Repeat with remaining marshmallow filling, cookies, and coconut.

Steps:

• For the Mexican chocolate ganache: Put the chocolate in a heatproof bowl. Bring the cream just to a boil in a small pan. Pour immediately over the chocolate and let sit for a minute or 2. Whisk until the chocolate is melted and the ganache is completely smooth. Set aside to cool.
• For the ice cream sandwiches: Break the graham crackers in half. Put the candied walnuts on a small plate. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 6 ice cream discs. Spread some of the Mexican chocolate ganache on each graham cracker half. Add an ice cream disc (remove the carton) to 6 of the graham cracker halves and top with the remaining graham crackers. Roll the edges in the candied walnuts. Serve immediately.

Steps:

• Beat cream cheese with mixer in large bowl until smooth (you really need an electric mixer to get this fluffy enough).
• Gradually blend milk into cream cheese.
• Add pudding powder and beat 2 minutes.
• Fold whipped topping in gently.
• On each of 18 graham squares, spoon approx 1/4 c pudding mixture and top with second graham square.
• Wrap each sandwich individually in plastic wrap.
• Freeze at least 4 hrs or until firm.

Steps:

• I recommend using Jiffy brand frosting mix for the consistancy to be correct.
• Make frosting according to box directions.
• Break graham crackers in half cross way to make each into 2 squares.
• Spread frosting on one square & top with the other square.
• Repeat.
• This couldn't be easier - these will be eaten in no time. Especially good once the graham crackers soften a bit & the frosting firms up a bit.

Steps:

• In a large saucepan, combine the sugar, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook 4-5 minutes longer or until thickened and bubbly. Remove from the heat; stir in the marshmallow creme, peanut butter, and peanuts if desired and vanilla., Break the graham crackers in half. Spread about 2 tablespoons filling on the bottoms of half of the crackers; top with remaining crackers.