Archive for the ‘Vanilla Wafers’ Category

Apple-Pear Crumble Pie

apple-pear_crumble_pie
Recipe & picture courtesy of Kraft Foods

Prep Time: 40 min
Total Time: 1 hr 15 min
Makes: 10 servings

  • 3/4 cup crushed NILLA Wafers (about 24 wafers)
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 2 large baking apples, peeled, sliced
  • 1 large fresh pear, peeled, sliced
  • 1/3 cup granulated sugar
  • 1/4 cup flour
  • 1/2 tsp. ground cinnamon
  • 1-1/4 cups thawed COOL WHIP Whipped Topping
  1. Preheat oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
  2. Place pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
  3. Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

**Personal Review: No Review Yet**

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Buckeye Bars

buckeye-bars
Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 25 servings

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup crunchy peanut butter
  • 22 NILLA Wafers, crushed
  • 2 cups powdered sugar
  • 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
  • 3 squares BAKER’S Semi-Sweet Chocolate
  1. Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
  2. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
  3. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

**Personal Review: No Review Yet**

Citrus Dream


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min (plus freezing)
Cook Time: 15 min

  • 2 cups vanilla wafers, finely crushed
  • 5 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 6 large egg yolks
  • 1 cup superfine sugar
  • 1 tablespoon grated lemon peel, plus 1/4 cup lemon juice
  • 1 tablespoon grated orange peel, plus 1/4 cup orange juice
  • 2 cups heavy cream
  • Shredded coconut, toasted
  1. Line a 5-by-9-inch loaf pan with plastic wrap, allowing a 4-inch overhang on all sides. In a small bowl, stir together the wafers, butter and salt; press evenly into the bottom of the pan and freeze.
  2. In a double boiler, whisk together the egg yolks and sugar and cook, whisking, until the sugar has dissolved, about 3 minutes. Slowly whisk in the citrus peel and juice over low heat until the mixture has thickened, 10 to 12 minutes; let cool for 10 minutes.
  3. Using an electric mixer, beat the cream until soft peaks form. Fold into the custard. Pour the filling over the crust. Fold the plastic wrap over the cake and freeze for at least 5 hours or overnight.
  4. To serve, run a wet knife around the sides of the pan and invert onto a platter, discarding the plastic wrap. Sprinkle with the coconut.

**Personal Review: No Review Yet**