Type what you have

Ingredients

• ✓ vanilla wafer
• butternut squash
• sugar
• milk
• vanilla extract
• salt
• all-purpose flour
• egg
• margarine
• margarine
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube.
3. 3 Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
4. 4 Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter in a 9x13-inch casserole dish.
5. 5 Bake in preheated oven until set, about 45 minutes.
6. 6 Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl.
7. 7 Crumble over top of cooked casserole and return to oven to brown.
8. 8 Serve and enjoy.

By VPMSAVGA

Ingredients

• ✓ vanilla wafer
• white sugar
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
3. 3 Bake in the preheated oven for 7 minutes. Cool.

By Nona

Ingredients

• ✓ vanilla wafer
• whipping cream
• cream cheese
• confectioners sugar
• cherry pie filling

Instructions

1. 1 Crumble cookies into a 9x9 inch pan and set aside. In a medium bowl, whip cream and set aside.
2. 2 In a separate mixing bowl, whip together cream cheese and confectioners' sugar until smooth and fluffy. Fold whipped cream into cream cheese mixture and spoon over crumbled cookies. Spread pie filling over top and refrigerate overnight.

By DAYLERENE

Ingredients

• ✓ vanilla wafer
• coconut
• rum
• lime
• lime juice
• confectioners sugar

Instructions

1. 1 Place crushed wafers, flaked coconut, rum, lime zest, and lime juice concentrate in a bowl; mix until well combined. Shape into 1-inch balls and roll in confectioners' sugar.

By Chef Mo

Ingredients

• ✓ vanilla wafer
• peach half
• brown sugar
• butter
• cinnamon

Instructions

1. 1 Preheat oven on broiler setting.
2. 2 Place peaches hollow side up in a pie pan. In a medium bowl, mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly. Sprinkle over peaches.
3. 3 Place under broiler, and cook until sugar is melted and bubbly, about 1 minute.

By Chandra Warmoth

Ingredients

• ✓ vanilla wafer
• lime flavored gelatin mix
• water
• evaporated milk

Instructions

1. 1 In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
2. 2 When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
3. 3 Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.

By Cookn Gma

Ingredients

• ✓ vanilla wafer
• white sugar
• butter
• egg yolk
• sweetened condensed milk
• orange juice concentrate
• orange

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir wafers, butter, and sugar in a bowl until well combined. Press crust mixture evenly in the bottom and up the sides of a 9-inch glass pie plate.
3. 3 Bake in the center of the preheated oven until golden brown, about 10 minutes. Remove to a wire rack to cool. Leave the oven on.
4. 4 Beat egg yolks in a large bowl with a hand mixer. Add condensed milk; mix until well combined. Mix in orange juice concentrate until well combined and slightly thickened. Mix in orange zest and juice. Pour filling into the cooled crust.
5. 5 Bake until filling is firm to the touch and only slightly jiggly in the center, about 13 minutes. Remove from the oven and allow to cool completely on a wire rack, about 30 minutes; filling will set as it cools.
6. 6 Cover and chill in the refrigerator for at least 2 hours before serving.

By kenchy

Ingredients

• ✓ vanilla wafer
• coconut
• walnut
• sweetened condensed milk
• rum

Instructions

1. 1 Toss crushed wafers, 1 1/3 cups coconut, and walnuts together in a large bowl. Stir in condensed milk and rum; mix well. Cover and refrigerate for 4 hours.
2. 2 Place remaining 1 cup coconut in a bowl. Roll chilled dough into 1-inch balls, then roll each ball in coconut to coat. Store in a tightly covered container in the refrigerator.

By Carla Hoy

Ingredients

• ✓ vanilla wafer
• evaporated milk
• semisweet chocolate chip
• brandy
• walnut
• confectioners' sugar

Instructions

1. 1 In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, frequently stirring until smooth.
2. 2 Remove from heat and stir in crushed vanilla wafers and brandy until well blended.
3. 3 Roll dough into small balls and roll the balls in chopped walnuts and then in confectioners' sugar. Store covered in the refrigerator.

By Nancy

Ingredients

• ✓ vanilla wafer
• green food coloring
• water
• coconut
• chocolate covered thin mint
• sesame seed

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
3. 3 Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
4. 4 Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.

By Jennifer Wall

Ingredients

• ✓ vanilla wafer
• vanilla baking chip
• white sugar
• vodka
• corn syrup
• confectioners sugar

Instructions

1. 1 Stir melted vanilla chips, white sugar, vodka, and corn syrup together in a bowl; mix in vanilla wafers. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
2. 2 Pour confectioners' sugar into a shallow bowl. Form vanilla wafer mixture into 1-inch balls and roll in confectioners' sugar to coat.

By leaf

Ingredients

• ✓ vanilla wafer
• butter
• white sugar
• egg
• milk
• coconut
• walnut

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch Bundt cake pan.
2. 2 In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Next, stir in the milk. Finally, stir in the vanilla wafers, coconut and nuts. Pour into the prepared pan.
3. 3 Bake for 1 1/2 hours in the preheated oven. Allow cake to cool in the pan for at least 10 minutes before inverting onto a wire rack.

By Jan H

Ingredients

• ✓ vanilla wafer
• pecan
• walnut
• raisin
• maraschino cherry
• sweetened condensed milk

Instructions

1. 1 In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
2. 2 Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

By Elaine Harper

Ingredients

• ✓ vanilla wafer
• butter
• egg
• milk
• white sugar
• coconut
• pecan

Instructions

1. 1 Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.
2. 2 Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan.
3. 3 Bake for 1 1/2 hours. Cool.

By Barbara

Ingredients

• ✓ vanilla wafer
• margarine
• pineapple
• banana
• cream cheese
• confectioners' sugar
• whipped topping
• walnut
• maraschino cherry

Instructions

1. 1 Combine crushed vanilla wafers and melted margarine. Pat into the bottom of a 9x13-inch pan.
2. 2 Beat cream cheese and confectioners' sugar together until light and fluffy; spread on top of vanilla wafer crust. Spoon crushed pineapple over cream cheese layer, then layer sliced bananas over pineapple. Cover with whipped topping and sprinkle with chopped walnuts and maraschino cherries.
3. 3 Chill for at least 4 hours before serving.

By Judy

Ingredients

• ✓ vanilla wafer
• coconut
• pecan
• butter
• white sugar
• egg
• milk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By JOYCEBOLD

Ingredients

• ✓ vanilla wafer
• confectioners' sugar
• cocoa powder
• walnut
• rum
• corn syrup

Instructions

1. 1 Combine vanilla wafers, 1 cup confectioners' sugar, and cocoa powder in a bowl; stir in walnuts, rum, and corn syrup until well blended.
2. 2 Form dough into 2-inch balls; roll in confectioners' sugar. Store in a covered tin.

By Refugio L

Ingredients

• ✓ vanilla wafer
• confectioners' sugar
• cocoa powder
• walnut
• corn syrup
• rum

Instructions

1. 1 Stir crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts together in a large bowl. Blend in corn syrup and rum.
2. 2 Shape into 1 inch balls, and roll in additional confectioners' sugar.
3. 3 Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

By Donna

Ingredients

• ✓ vanilla wafer
• foil baking cup
• cherry flavored morsel
• cream cheese
• granulated sugar
• all-purpose flour
• egg
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F. Place thirty six 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.
2. 2 Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
3. 3 Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.

By Nestle Toll House

Ingredients

• ✓ vanilla wafer
• semisweet chocolate chip
• bourbon
• corn syrup
• walnut
• candied cherry
• confectioners sugar

Instructions

1. 1 In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
2. 2 In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
3. 3 Store in an airtight tin for at least a week before serving.

By Cindy Laudico

Ingredients

• ✓ vanilla wafer
• pecan
• butter
• semisweet chocolate chip
• milk
• miniature marshmallow
• vanilla pudding mix
• whipped topping
• banana
• milk chocolate

Instructions

1. 1 Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.
2. 2 Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.
3. 3 Arrange banana slices over chilled chocolate layer.
4. 4 Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.

By Debbie Rowe

Ingredients

• ✓ vanilla wafer
• vanilla pudding mix
• milk
• sweetened condensed milk
• sour cream
• whipped topping
• banana

Instructions

1. 1 In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
2. 2 Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
3. 3 Make a single layer of vanilla wafers in the bottom of a 9x13-inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

By Genia Vincent

Ingredients

• ✓ vanilla wafer
• cream cheese
• egg
• lemon juice
• white sugar
• cherry pie filling

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
3. 3 In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
4. 4 Fill each baking cup 2/3 full with cream cheese mixture.
5. 5 Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling or topping of your choice.

By Ginny

Ingredients

• ✓ vanilla wafer
• margarine
• white sugar
• cinnamon
• cream cheese
• cream cheese
• sugar
• lemon juice
• egg
• sour cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until lightly browned, about 10 minutes.
4. 4 Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust.
5. 5 Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes.
6. 6 Increase oven temperature to 475 degrees F (245 degrees C).
7. 7 Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake.
8. 8 Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.

By Donna Halcarz

Ingredients

• ✓ vanilla wafer
• cream cheese
• white sugar
• egg
• vanilla extract
• cherry pie filling

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup miniature muffin tins with paper liners.
3. 3 Crush vanilla wafers in a food processor or resealable plastic bag until fine crumbs form. Press about ½ teaspoon crumbs into each paper liner.
4. 4 Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
5. 5 Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool completely in the pan. Top each mini cheesecake with about a teaspoon of cherry pie filling before serving.
6. 6 Serve and enjoy!

By Janice Reesman

Ingredients

• ✓ vanilla wafer
• cream cheese
• white sugar
• egg
• vanilla extract
• cherry pie filling

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2. 2 Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
3. 3 Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

By Janice Reesman

Ingredients

• ✓ vanilla wafer
• almond
• white chocolate
• tequila
• orange marmalade
• corn syrup
• white sugar

Instructions

1. 1 Crush vanilla wafers into crumbs; combine with ground almonds.
2. 2 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes, or according to package directions.
3. 3 Combine tequila, orange marmalade, and light corn syrup in a blender; blend until smooth.
4. 4 Stir tequila mixture and melted chocolate into crumb mixture. Shape into 1-inch balls and coat with sugar. Store in refrigerator.

By Paula Cronin

Ingredients

• ✓ vanilla wafer
• candied cherry
• pecan
• sweetened condensed milk
• coconut milk
• coconut
• raisin
• vanilla extract

Instructions

1. 1 In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.

By Ann

Ingredients

• ✓ vanilla wafer
• nut
• confectioners' sugar
• cocoa
• rum
• corn syrup
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vanilla wafers, nuts, 3/4 cup confectioners' sugar, and cocoa in a large bowl.
3. 3 Mix in rum and corn syrup until well combined.
4. 4 Shape dough into 1-inch balls; roll in confectioners' sugar to coat.
5. 5 Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.

By Leslie

Ingredients

• ✓ vanilla wafer
• pumpkin
• sugar
• salt
• ginger
• cinnamon
• nutmeg
• pecan
• vanilla ice cream

Instructions

1. 1 In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
2. 2 Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

By IANKRIS