Type what you have

Ingredients

• ✓ graham cracker crumb
• marshmallow creme
• pretzel crisps
• milk chocolate

Instructions

1. 1 Line a baking sheet with parchment paper. Place a heaping teaspoon of marshmallow cream off center on Snack Factory® Pretzel Crisp®. Place on prepared sheet. Freeze for at least 15 minutes.
2. 2 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
3. 3 Line a work surface with waxed paper. Dip marshmallow-covered half of pretzels in melted chocolate about halfway up. Place on waxed paper and immediately sprinkle with graham cracker crumbs. Allow chocolate to harden before removing bites from waxed paper, about 5 minutes.

By SunnyDaysNora

Ingredients

• ✓ graham cracker crumb
• ✓ graham cracker crumb
• lemon zest
• puff pastry cup
• cream cheese
• vanilla greek yogurt
• sweetened condensed milk
• key lime juice
• green food coloring
• whipped cream
• butter
• sugar
• chocolate-hazelnut spread
• raspberry
• whipped cream
• lime zest
• green grape
• apple
• strawberry
• butter
• confectioners sugar
• water
• gelatin
• white sugar
• corn syrup
• almond extract
• gelatin mix
• cream cheese
• peanut butter
• marshmallow cream
• banana
• vanilla extract
• all-purpose flour
• powdered sugar
• butter
• egg
• white sugar
• lemon juice

Instructions

1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar

Instructions

1. 1 Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
2. 2 Refrigerate at least 1 hour before filling.

By Carole

Ingredients

• ✓ graham cracker crumb
• sweetened condensed milk
• semisweet chocolate chip
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
2. 2 In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
3. 3 Bake for 30 minutes. Let cool before cutting into bars.

By Hanna Coolidge

Ingredients

• ✓ graham cracker crumb
• white sugar
• butter
• cinnamon

Instructions

1. 1 Gather the ingredients.
2. 2 Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended.
3. 3 Press mixture into the bottom and up the sides of a 9-inch pie plate.
4. 4 Follow directions for a baked or no-bake crust.

By Carol

Ingredients

• ✓ graham cracker crumb
• white sugar
• butter
• chocolate ice cream
• miniature marshmallow

Instructions

1. 1 Place graham cracker crumbs in a bowl, add sugar and melted butter. Mix until well combined. Gently press mixture into the bottom and sides of a 9-inch pie dish using a spatula and your fingers.
2. 2 Refrigerate crust until chilled, at least 30 minutes.
3. 3 Fill crust with chocolate ice cream using a small ice cream scoop. Smooth ice cream with a spatula. Place a ring of mini marshmallows around inside of crust. Cover top of ice cream with remaining marshmallows. Gently press marshmallows into ice cream.
4. 4 Freeze until very firm, at least 2 hours.
5. 5 Use a propane blow torch to toast marshmallows, moving the torch quickly to brown tops. Marshmallows should have small charred spots. Return to freezer to chill marshmallow topping, at least 3 hours. Slice and serve.

By John Mitzewich

Ingredients

• ✓ graham cracker crumb
• peanut butter
• butter
• semisweet chocolate chip
• confectioners sugar

Instructions

1. 1 In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

By justine

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• semisweet chocolate chip
• miniature marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until evenly moistened; press 1/2 into the bottom of the prepared baking dish. Top with chocolate chips and marshmallows; sprinkle remaining crumb mixture over marshmallows. Press crumb mixture down with a spatula.
3. 3 Bake in the preheated oven until marshmallows are melted, about 10 minutes. Cool completely before cutting into squares.

By STAR512

Ingredients

• ✓ graham cracker crumb
• ✓ graham cracker crumb
• butter
• white sugar
• sweetened condensed milk
• whipped topping
• limeade concentrate
• lime
• lime

Instructions

1. 1 Line a 12-cup muffin tin with paper liners.
2. 2 Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
3. 3 Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
4. 4 Garnish with lime slices.

By Nicole McLaughlin

Ingredients

• ✓ graham cracker crumb
• marshmallow
• pineapple
• banana
• walnut
• heavy cream

Instructions

1. 1 Line a 9x13-inch baking pan with graham cracker crumbs, reserving some crumbs for garnish.
2. 2 Drain pineapple, reserving the juice in a saucepan: add marshmallows and cook over low heat until melted. Cool.
3. 3 Mix bananas, chopped nuts, and crushed pineapple into marshmallow mixture.
4. 4 Fold fruit mixture into whipped cream; spoon into prepared pan. Sprinkle reserved cookie crumbs on top. Chill in the refrigerator before serving.

By Lenna

Ingredients

• ✓ graham cracker crumb
• white sugar
• butter
• sweetened condensed milk
• coconut
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine graham cracker crumbs, sugar, and melted butter in a bowl; mix to combine and pat into the bottom of a 9x13 inch baking pan. Bake in the preheated oven for 15 minutes. Keep the oven on.
3. 3 Combine condensed milk and flaked coconut; spread over the crust and continue to bake for 15 minutes.
4. 4 Spread melted chocolate over coconut layer. Set aside to cool and let chocolate harden, about 1 hour. Cut into squares.

By ROSEYPET

Ingredients

• ✓ graham cracker crumb
• margarine
• walnut
• semisweet chocolate chip
• coconut
• sweetened condensed milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Pour melted butter into a 9x13-inch dish. Sprinkle graham crumbs evenly over melted butter, followed by chopped nuts, then chocolate chips.
3. 3 Top with flaked coconut and pour condensed milk over all.
4. 4 Bake in the preheated oven for 25 minutes or until lightly browned on top. Cool for 15 minutes before cutting into finger-length bars.

By Kristen Pontier

Ingredients

• ✓ graham cracker crumb
• butter
• margarine
• sweetened condensed milk
• semisweet chocolate
• coconut
• nut

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). If using a glass dish, preheat the oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with cooking spray.
3. 3 Mix graham cracker crumbs and butter in a bowl until well combined. Transfer the mixture to the prepared baking dish and press onto the bottom.
4. 4 Pour sweetened condensed milk on graham cracker crust.
5. 5 Sprinkle with an even layer of chocolate chips, coconut, and nuts.
6. 6 Press toppings down firmly with the back of a fork.
7. 7 Bake in the preheated oven until lightly browned, about 25 minutes. Cool completely, then cut into 36 bars or diamonds.
8. 8 Serve and enjoy!

By Eagle brand

Ingredients

• ✓ graham cracker crumb
• butter
• sweetened condensed milk
• white chocolate chip
• cranberry
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. 2 Combine cracker crumbs and melted butter. Press into the prepared pan.
3. 3 Combine condensed milk, chocolate chips, cranberries, coconut, and pecans in a bowl; mix well. Gently spread over the crust.
4. 4 Bake in the preheated oven until the edges are brown and the chips have almost fully melted, 25 to 28 minutes. Remove from the oven and cool to room temperature, about 30 minutes. Cut into 36 bars.

By MEGANGAINFORTH

Ingredients

• ✓ graham cracker crumb
• cream cheese
• confectioners sugar
• vanilla extract
• strawberry
• semisweet chocolate chip
• canola oil

Instructions

1. 1 Line a baking sheet with waxed paper. Place graham cracker crumbs into a shallow bowl.
2. 2 Beat cream cheese, confectioners' sugar, and vanilla in a bowl until smooth. Spoon mixture into a piping bag fitted with a large round tip.
3. 3 With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow. Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure the filling overflows a bit out of the top of the strawberry.
4. 4 Hold each strawberry upside down to dip filling into crumbs until coated.
5. 5 Melt chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
6. 6 Dip strawberry tips into melted chocolate, then place onto the prepared baking sheet and refrigerate until set.
7. 7 Serve and enjoy!

By Alex

Ingredients

• ✓ graham cracker crumb
• butter
• sweetened condensed milk
• semisweet chocolate chip
• walnut
• coconut
• white chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
3. 3 Pour 1/2 of the can of sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
4. 4 Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.

By Cupcake Princess

Ingredients

• ✓ graham cracker crumb
• confectioners' sugar
• butter
• margarine
• peanut butter
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
3. 3 Press evenly into the bottom of an ungreased 9x13-inch pan.
4. 4 Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
5. 5 Spread mixture over crust.
6. 6 Refrigerate for at least 1 hour before cutting into 12 squares.

By Nancy

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• semisweet chocolate chip
• coconut
• pecan
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9x9-inch baking pan. Layer chocolate chips, coconut, and pecans over the crumbs. Pour sweetened condensed milk over the top.
3. 3 Bake in the preheated oven for 25 to 30 minutes. Let cool and cut into squares.

By Pat

Ingredients

• ✓ graham cracker crumb
• butter
• cream cheese
• sweetened condensed milk
• egg
• sour cream
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands. Flatten out crust on the bottom of the springform pan.
3. 3 In a large bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs, sour cream and vanilla, and continue to beat. Mix until very smooth, and pour mixture into the springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter.
4. 4 Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.

By Donna Triolo

Ingredients

• ✓ graham cracker crumb
• peanut butter
• butter
• confectioners' sugar
• semisweet chocolate chip
• shortening

Instructions

1. 1 Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls and place in the freezer for 15 to 30 minutes, until firm.
2. 2 Place chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Remove peanut butter balls from the freezer and dip each ball into the chocolate mixture one at a time, using a toothpick to skewer the ball and cover all sides in chocolate. Remove ball from chocolate and place on a cookie sheet or tray lined with waxed paper. Repeat with remaining balls.

By Sharon Burnham

Ingredients

• ✓ graham cracker crumb
• margarine
• walnut
• semisweet chocolate chip
• butterscotch chip
• coconut
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour melted margarine into a 9x13-inch pan. Sprinkle graham cracker crumbs evenly over top. Place chopped nuts over crumbs, then scatter with chocolate and butterscotch chips. Add flaked coconut, then pour condensed milk evenly over top.
3. 3 Bake in the preheated oven until lightly browned on top, 25 to 30 minutes. Cool for at least 20 minutes before cutting into 24 bars.

By Shawn Bowers

Ingredients

• ✓ graham cracker crumb
• butter
• margarine
• sweetened condensed milk
• semi-sweet chocolate chip
• butterscotch chip
• coconut
• nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) for a glass baking pan.
2. 2 Mix graham cracker crumbs and butter together in a small bowl until combined. Press crumb mixture firmly on the bottom of a 13x9-inch baking pan.
3. 3 Pour sweetened condensed milk evenly over crumb mixture; layer evenly with chocolate chips and butterscotch chips. Top with flaked coconut and sprinkle over chopped nuts; press down firmly with a fork.
4. 4 Bake in the preheated oven until lightly browned, about 25 minutes. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

By Eagle brand

Ingredients

• ✓ graham cracker crumb
• butter
• sweetened condensed milk
• cranberry
• pecan
• coconut
• white chocolate chip
• bittersweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9x13-inch baking dish with parchment paper.
2. 2 Combine graham cracker crumbs and butter in a bowl; press into the prepared baking dish.
3. 3 Stir sweetened condensed milk, cranberries, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over graham cracker crust.
4. 4 Bake in the preheated oven until edges are golden brown, 25 to 28 minutes. Cool on a wire rack.

By NancyLou

Ingredients

• ✓ graham cracker crumb
• butter
• sugar
• cream cheese
• vanilla greek yogurt
• sweetened condensed milk
• key lime juice
• green food coloring

Instructions

1. 1 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.
2. 2 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.
3. 3 Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.
4. 4 Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.

By lutzflcat

Ingredients

• ✓ graham cracker crumb
• butter
• semisweet chocolate chip
• butterscotch chip
• walnut
• sweetened condensed milk
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Put butter in 13x9-inch baking dish and place in oven until melted. Swirl to coat bottom and sides with butter.
3. 3 Spread graham cracker crumbs evenly over bottom of pan.
4. 4 Layer chocolate chips, butterscotch chips, and walnuts over crumbs.
5. 5 Pour condensed milk over walnuts and sprinkle with coconut.
6. 6 Bake in preheated oven until edges are golden brown, about 25 minutes.
7. 7 Let cool completely in the pan before cutting into 36 bars.

By P. Tindall

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• pumpkin pie spice
• evaporated milk
• vanilla pudding mix
• pumpkin puree
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine graham cracker crumbs, butter, sugar, and ¼ teaspoon pumpkin pie spice in a bowl until evenly moistened; press into the bottom and up the sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool completely, about 30 minutes.
4. 4 Whisk evaporated milk and pudding mix together in a bowl for 2 minutes; chill in the refrigerator for 5 minutes. Stir pumpkin purée and ¾ teaspoon pumpkin pie spice into pudding until well combined. Spread pumpkin pudding filling into cooled pie crust. Refrigerate until chilled, about 30 minutes.

By ASG

Ingredients

• ✓ graham cracker crumb
• butter
• cream cheese
• sugar
• lime zest
• cornstarch
• egg
• key lime juice

Instructions

1. 1 Gather the ingredients.
2. 2 Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan; refrigerate while you prepare the filling.
3. 3 Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.
4. 4 To make the filling: Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add Key lime juice with mixer on low.
5. 5 Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into the prepared crust.
6. 6 Bake in the preheated oven for 55 to 65 minutes, or until set. Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.
7. 7 Refrigerate cheesecake 8 hours to overnight, and up to 3 days.

By BLUEKAT76

Ingredients

• ✓ graham cracker crumb
• butter
• cinnamon
• nutmeg
• cream cheese
• milk
• cheesecake pudding mix
• strawberry

Instructions

1. 1 Gather all ingredients.
2. 2 Combine graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
3. 3 Press the mixture into an 8-inch pie dish; refrigerate while making the filling.
4. 4 Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened.
5. 5 Reduce speed to slow; gradually beat in milk (the mixture will be watery).
6. 6 Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary. Beat in pudding mix until the filling is thick and smooth.
7. 7 Spoon 1/2 of the cream cheese filling onto the bottom of prepared crust. Spread 1/2 of the strawberries over the filling; repeat with remaining filling and strawberries.
8. 8 Chill pie in refrigerator until filling is set, at least 1 hour.

By RLCLARK93654

Ingredients

• ✓ graham cracker crumb
• rhubarb
• water
• salt
• honey
• vanilla greek yogurt
• walnut

Instructions

1. 1 Combine rhubarb, water, and salt in a medium saucepan over medium-high heat; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Stir in honey; cook and stir until mixture has thickened, 2 to 3 minutes.
2. 2 Arrange five 12- to 16-ounce jars on a work surface. Place 2 tablespoons rhubarb mixture in the bottom of each jar; top each with 2 tablespoons graham cracker crumbs and each with ⅔ cup yogurt, in that order. Divide remaining rhubarb mixture and graham cracker crumbs among parfaits; top each with 1 tablespoon walnuts.
3. 3 Seal jars; refrigerate until ready to eat.

By France Cevallos

Ingredients

• ✓ graham cracker crumb
• sugar
• butter
• cream cheese
• sour cream
• vanilla
• egg
• cherry pie filling

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Combine graham crumbs, ¼ cup sugar, and butter in a large bowl.
3. 3 Press crumbs into bottom of 9-inch springform pan.
4. 4 Beat cream cheese and remaining 1 cup sugar in large bowl with an electric mixer until blended; beat in sour cream and vanilla extract.
5. 5 Beat in eggs, one at a time, on low speed, beating until just blended after each addition.
6. 6 Pour mixture over crust.
7. 7 Bake in the preheated oven until the center is almost set, 60 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.
8. 8 Top with pie filling before serving.

By Philadelphia