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
• cocoa powder
• yogurt
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
3. 3 Bake in preheated oven for 5 minutes.

By Sara

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
• coconut
• margarine
• sweetened condensed milk
• milk chocolate

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.
2. 2 In a medium bowl, stir together graham cracker crumbs and coconut. Pour in condensed milk and melted margarine, and mix until well blended. Press mixture evenly into the prepared pan.
3. 3 Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over cooled bars, chill and cut into squares.

By Diane

Ingredients

• ✓ graham cracker crumb
• shortening
• semisweet chocolate chip
• walnut
• devil's food cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.
2. 2 Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.
3. 3 Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

By Deb Johansen

Ingredients

• ✓ graham cracker crumb
• butter
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 In a medium bowl, mix together the melted butter and graham cracker crumbs. Press half of the graham cracker mixture into the bottom of the prepared pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat and spread over the graham cracker layer. For easier spreading, refrigerate the crust while the chocolate is melting. Make a layer of marshmallows over the chocolate and top with the remaining graham cracker crumbs.
3. 3 Bake for 15 minutes in the preheated oven, cool and cut into squares.

By Katherine

Ingredients

• ✓ graham cracker crumb
• white sugar
• baking powder
• milk
• egg
• honey

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 10 muffin cups or line with paper muffin liners.
2. 2 In a large bowl, combine cracker crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin cups.
3. 3 Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely.

By JameelahS

Ingredients

• ✓ graham cracker crumb
• baking soda
• salt
• egg
• vanilla extract
• chocolate-hazelnut spread

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
3. 3 Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

By mommascookin

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
• semisweet chocolate chip
• walnut
• coconut
• butter
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9x9-inch baking pan.
2. 2 Combine graham cracker crumbs, chocolate chips, walnuts, and coconut in a medium bowl. Pour melted butter over graham mixture and stir. Press into the prepared baking pan. Drizzle condensed milk over the top.
3. 3 Bake in the preheated oven until lightly colored on top, 25 to 30 minutes. Let cool before cutting into 24 bars.

By MB Guba

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix graham cracker crumbs and melted butter together in a bowl; press into an 8x11-inch glass casserole dish. Pour condensed milk evenly over the crust. Sprinkle chocolate chips, coconut, and pecans evenly on top and press down.
3. 3 Bake in the preheated oven until edges are golden, 25 to 30 minutes. Let cool before cutting.

By Gluten-Free-Wifey

Ingredients

• ✓ graham cracker crumb
• white sugar
• butter
• whipped topping mix
• cream cheese
• cherry brandy

Instructions

1. 1 In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
2. 2 In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
3. 3 Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.

By Stamatina

Ingredients

• ✓ graham cracker crumb
• brown sugar
• ice
• rhubarb simple syrup
• vodka
• half-and-half

Instructions

1. 1 Combine graham cracker crumbs and brown sugar in a small bowl. Wet the rim of a martini glass with water and drip into the crumb mixture to coat.
2. 2 Place ice, rhubarb simple syrup, vodka, and half-and-half in a cocktail shaker; cover and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain into the martini glass and serve immediately.

By France Cevallos

Ingredients

• ✓ graham cracker crumb
• butter
• sweetened condensed milk
• semisweet chocolate chip
• peanut butter chips

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Melt butter over low heat.
3. 3 Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
4. 4 Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
5. 5 Bake 25 to 30 minutes.

By R Lauzon

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
• all-purpose flour
• baking powder
• sweetened condensed milk
• butter
• coconut
• candy-coated chocolate

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl combine graham cracker crumbs, flour and baking powder.
3. 3 In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
4. 4 Drop by rounded teaspoonfuls onto ungreased cookie sheets.
5. 5 Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

By Lynn Newton

Ingredients

• ✓ graham cracker crumb
• pecan
• butter
• raspberry
• cream cheese
• sweetened condensed milk
• whipped topping

Instructions

1. 1 Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. 2 Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. 3 Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

By William Uncle Bill Anatooskin

Ingredients

• ✓ graham cracker crumb
• cream cheese
• sugar
• egg
• white chocolate chip
• heavy cream
• key lime

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
2. 2 Sprinkle graham cracker crumbs into the bottom of the prepared pan.
3. 3 Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
4. 4 Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
5. 5 Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
6. 6 Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.

By Angela

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• egg
• sugar
• all-purpose flour
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes.
3. 3 Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown.
4. 4 Dust the top with confectioners' sugar. After cooling, cut into squares.

By Carrie Romer

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the graham cracker crumbs and melted butter, mix well an press mixture into the bottom of one 18x26 inch pan. Pour the sweetened condensed milk over the crust. Layer the chocolate chips, coconut and nuts on top. Press down gently into the "goo".
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly brown. Let cookies cool completely before cutting into 2x2 inch squares.

By Sudie

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
2. 2 Make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a bowl. Press crumbs into the bottoms of the prepared muffin cups.
3. 3 Make the filling: Beat cream cheese, sugar, eggs, and vanilla in a bowl until smooth. Divide filling between muffin cups.
4. 4 Bake in the preheated oven until cupcake tops are golden around the edges and slightly cracked, about 10 minutes.
5. 5 Remove from the oven and let cool completely, about 30 minutes.
6. 6 Top cooled cupcakes with cherry pie filling.

By littlebettycrocker

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
3. 3 In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

By Tracy Ybarra

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C ).
2. 2 melt the margarine in the 9x13 inch baking pan. Sprinkle the graham cracker crumbs over the melted margarine. Pour the sweetened condensed milk evenly over the graham cracker layer. Sprinkle the chocolate chips and chopped cherries over the milk in a random fashion. Then sprinkle the coconut over the top of everything.
3. 3 Bake in the preheated oven for 25 to 30 minutes. Cool and cut into squares.

By Terrie

Ingredients

• ✓ graham cracker crumb
• cream cheese
• white sugar
• heavy cream
• sour cream
• half and half
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess.
2. 2 In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in.
3. 3 Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.

By PAMSTER2

Ingredients

• ✓ graham cracker crumb
• all-purpose flour
• baking powder
• sweetened condensed milk
• butter
• raisin
• coconut
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix graham cracker crumbs, flour and baking powder. Beat sweetened condensed milk and margarine until smooth. Add crumb mixture. Mix well. Stir in raisins, coconut and walnuts.
3. 3 Drop by tablespoons onto lightly greased cookie sheets. Bake 9-10 minutes or until lightly browned. Cool 2-3 minutes. Remove from cookie sheets. Store loosely covered at room temperature.

By JJOHN32

Ingredients

• ✓ graham cracker crumb
• milk chocolate powdered drink mix
• milk
• yogurt
• miniature marshmallow

Instructions

1. 1 Mix milk, drink mix packet, and yogurt together in a bowl until smooth and well combined.
2. 2 Fill popsicle molds halfway with the yogurt mixture. Layer on 1 teaspoon of graham cracker crumbs. Top with 4 to 6 mini marshmallows.
3. 3 Fill the rest of the mold with the yogurt mixture. Freeze until solid, 4 to 6 hours.

By sanzoe

Ingredients

• ✓ graham cracker crumb
• ✓ graham cracker crumb
• butter
• white sugar
• cream cheese
• white sugar
• egg
• vanilla extract
• sour cream
• white sugar
• vanilla extract

Instructions

1. 1 Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
4. 4 Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
5. 5 Increase the oven temperature to 450 degrees F (230 degrees C).
6. 6 Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
7. 7 Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
8. 8 Cut into 1-inch squares and serve.

By Jen7012020

Ingredients

• ✓ graham cracker crumb
• butter
• cinnamon
• lemon gelatin
• water
• cream cheese
• vanilla extract
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
2. 2 Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
3. 3 Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

By Penny Lipchen

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