Archive for the ‘Graham Crackers’ Category

Ice-Cream Pumpkin Pie

Recipe courtesy of National Geographic Kids

  • 1 quart vanilla ice cream
  • 1/2 cup canned pumpkin
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • dash of nutmeg
  • dash of ground cloves
  • graham cracker pie crust
  1. Let the ice cream soften
  2. Mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves.
  3. Stir in the ice cream.
  4. Spread the mixture evenly into the crust.
  5. Cover and freeze for four hours or until firm.

**Personal Review: Awesome, a friend of mine made this with her daughter when I first tried it.  I asked for the recipe and cannot wait to make this on my own.  I love it!**

COOL ‘N EASY Strawberry Pie


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 6 hr 40 min
Makes: 8 servings, one piece each

  • 2/3 cup boiling water
  • 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
  • Ice cubes
  • 1/2 cup cold water
  • 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
  • 1 cup chopped fresh strawberries
  • 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
  • 1 cup sliced strawberries
  1. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
  2. Add whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
  3. Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

**Personal Review: No Review Yet**

Creamy Cheesecake


Recipe & picture courtesy of Family Circle

Makes: 9 servings
Prep: 15 minutes
Chill: 4 hours total

  • 2-3/4 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup sugar
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups milk
  • 1 package (3.4 ounces) instant lemon pudding
  1. In a large bowl, mix together the graham cracker crumbs, butter and sugar. Spray a nonstick 8 x 8-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.
  2. Remove pan from refrigerator. Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining
    1-1/2 cups milk and the instant pudding. Mix for 1 to 2 minutes or until smooth.
  3. Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.
  4. Cut into 9 squares to serve.

**Personal Review: No Review Yet**