Original Graham Wafer Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 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. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• 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 into the sides.

Steps:

• Cut Marshmallows into small pieces and add to milk.
• Add Walnuts and Wafers, saving out 1 cup of the crushed Wafers.
• Line a cake pan (7"x10") with 1/2 cup of Wafers.
• Press the cake mixture in.
• Add or press the remaining 1/2 cup of Wafers on top.
• Let stand until set. Do not cook.

Steps:

• Mix all ingredients together.
• Bake in a 8 inch square pan.
• Bake in a preheated oven 350** for 35 minutes.
• Serve plain or frost with Caramel icing.
• Icing: Heat brown sugar,milk and butter in a medium saucepan until it boils.
• Boil for 2 minutes.
• Remove from heat.
• Cool a bit.
• Add icing sugar and vanilla.
• Beat until smooth.
• Add more milk to icing sugar until spreading consistency is reached.

Steps:

• Prepare Jell-O as directed.
• Let Jell-O partially set, just enough to be able to spread.
• Cover bottom of 8 inch square dish with whole graham crackers.
• Mix sugar and sour cream until blended.
• Put half of sour cream mixture over graham crackers.
• Next spread partially set Jell-O over sour cream mixture.
• Place in refrigerator and let set until firm.
• Spread rest of sour cream mixture on top of Jell-O.
• Crush graham crackers and sprinkle on top.
• Keep in refrigerator until ready to serve.
• Cut into squares.

Steps:

• Preheat oven to 375 degrees.
• Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down.
• Mix filling ingredients together and pour on top of the graham cracker crust.
• Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.
• Reset oven to 400 degrees.
• Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes.
• Refrigerate a minimum of 6 hours or overnight.