Type what you have

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
• 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
• white sugar
• butter
• cream cheese
• white sugar
• egg
• vanilla extract
• sour cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl until well mixed. Press into the bottom and halfway up the sides of a 9-inch round pan.
3. 3 Combine cream cheese, sugar, eggs, and vanilla extract for filling in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Pour into crust.
4. 4 Bake in the preheated oven until nearly set and only slightly jiggly in the center, about 18 minutes. Raise the oven temperature to 475 degrees F (245 degrees C) and keep cheesecake in for 2 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Leave the oven on.
5. 5 Combine sour cream, sugar, and vanilla extract in a bowl and mix with a spoon. Pour carefully over the cooled filling.
6. 6 Bake in the oven until topping is set, about 10 minutes. Remove from the oven and let stand at room temperature for 5 to 6 hours. Refrigerate until ready to serve.

By Lane Baysden

Ingredients

• ✓ graham cracker crumb
• white sugar
• cocoa powder
• evaporated milk
• butter
• marshmallow creme

Instructions

1. 1 Place sheets of waxed paper onto a work surface.
2. 2 Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
3. 3 Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

By Julie Rehagen

Ingredients

• ✓ graham cracker crumb
• white sugar
• butter
• whole milk
• sugar
• egg
• cornstarch
• cocoa powder
• salt
• vanilla extract

Instructions

1. 1 Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
2. 2 Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
3. 3 Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

By Sabrina Sperry

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• cream cheese
• peanut butter
• brown sugar
• egg
• heavy cream
• vanilla extract
• peanut butter cup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl. Divide evenly into 6 cups of a 12-cup muffin tin. Flatten crust in each cup with a spoon. Set aside.
3. 3 Mix cream cheese and peanut butter in a bowl with an electric mixer until thoroughly mixed with no chunks remaining. Mix in brown sugar. Add egg and mix to combine. Mix in cream and vanilla. Divide batter evenly onto the crusts and sprinkle crushed peanut butter cups over top.
4. 4 Bake in the preheated oven until set, 12 to 15 minutes. Remove from the oven and allow to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

By cfgrrl

Ingredients

• ✓ graham cracker crumb
• brown sugar
• butter
• pumpkin
• brown sugar
• salt
• nutmeg
• clove
• cinnamon
• vanilla ice cream
• whipped cream
• confectioners' sugar
• cinnamon

Instructions

1. 1 Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
2. 2 Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.

By JoLuv

Ingredients

• ✓ graham cracker crumb
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• butter
• white sugar
• egg yolk
• vanilla extract
• key lime
• cream cheese
• confectioners sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine flour, graham cracker crumbs, baking soda, baking powder, and cinnamon in a bowl.
3. 3 Cream butter and 1/2 cup sugar together in a bowl with an electric mixer. Add egg yolk and vanilla; blend until combined. Mix in dry ingredients and continue to blend until dough sticks together, 1 to 2 minutes.
4. 4 Roll dough into 1-inch balls and roll in remaining sugar to coat. Place on the prepared baking sheets.
5. 5 Bake in the preheated oven until bottoms are lightly browned, 6 to 7 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
6. 6 Zest all 3 limes; set zest aside. Juice 2 of the limes.
7. 7 Beat cream cheese in a bowl with an electric mixer until smooth. Mix in confectioners' sugar. Add lime juice and zest; mix to combine.
8. 8 Spread filling on the flat sides of 1/2 of the cookies, then top with remaining cookies to form sandwich cookies.

By haleyb

Ingredients

• ✓ graham cracker crumb
• all-purpose flour
• baking soda
• salt
• cinnamon
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• pecan
• cream cheese
• sugar
• strawberry
• whipped cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
2. 2 Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
3. 3 Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
5. 5 Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

By lchoward

Ingredients

• ✓ graham cracker crumb
• brown sugar
• butter
• all-purpose flour
• cinnamon
• pumpkin puree
• heavy cream
• brown sugar
• milk
• egg
• cinnamon
• ginger
• clove
• nutmeg
• salt
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
3. 3 Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
4. 4 Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
7. 7 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
8. 8 While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
9. 9 Spoon meringue onto the pie, using the back of a spoon to form small peaks.
10. 10 Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

By Julie

Ingredients

• ✓ graham cracker crumb
• rolled oat
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• salt
• butter
• brown sugar
• white sugar
• milk
• egg
• vanilla extract
• marshmallow
• milk chocolate candy kiss

Instructions

1. 1 Mix oats, flour, graham cracker crumbs, baking soda, baking powder, cinnamon, and salt together in a bowl.
2. 2 Beat butter with an electric mixer in a large bowl for 30 seconds. Mix in brown sugar, white sugar, milk, eggs, and vanilla until well blended. Mix in flour mixture until combined. Chill in the refrigerator for 1 to 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Slice 13 to 15 marshmallows into thirds. Unwrap 36 to 45 candy kisses. Set remaining marshmallows and candy kisses aside for another use.
4. 4 Drop rounded balls of dough onto an ungreased baking sheet.
5. 5 Bake in the preheated oven for 8 minutes. Remove cookies from the oven and immediately use the back of a spoon to make an indentation in the center of each cookie. Place a marshmallow slice in the indentation and return to the oven until marshmallow is slightly melted, about 1 minute.
6. 6 Remove from the oven and push the point of a candy kiss down into each marshmallow. Return to the oven for 1 more minute.
7. 7 Cool on the baking sheet for briefly before removing to a wire rack to cool completely.

By Chris Kuckuck

Ingredients

• ✓ graham cracker crumb
• apple
• apple cider
• lemon juice
• white sugar
• brown sugar
• all-purpose flour
• caramel
• brown sugar
• oat
• all-purpose flour
• cinnamon
• nutmeg
• pumpkin pie spice
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place apples in a 9x13-inch glass baking dish. Mix in apple cider and lemon juice.
3. 3 Mix together sugar, brown sugar, graham cracker crumbs, and 1/2 cup flour in a bowl. Sprinkle sugar mixture over sliced apples and top with evenly spaced caramel squares.
4. 4 Mix together brown sugar, oats, 1/2 cup flour, cinnamon, nutmeg, and pumpkin pie spice for the topping in a large bowl. Cut in butter cubes with 2 knives or pastry blender until the mixture resembles coarse crumbs. Sprinkle topping over apples in the baking dish.
5. 5 Bake, uncovered, in the preheated oven until filling is bubbly and topping is golden brown, about 50 minutes. Let cool before serving.

By lellis

Ingredients

• ✓ graham cracker crumb
• white sugar
• butter
• brown sugar
• butter
• egg
• vanilla extract
• half and half
• raisin
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
3. 3 Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
4. 4 Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
5. 5 Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
6. 6 Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.

By Mrs Durocher

Ingredients

• ✓ graham cracker crumb
• ✓ graham cracker crumb
• instant coffee granules
• butter
• semisweet chocolate
• heavy cream
• marshmallow
• marshmallow
• vanilla extract
• egg
• milk
• salt
• cornstarch
• cocoa powder
• white sugar
• salt
• baking powder
• semisweet chocolate chip
• condensed milk
• salt
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make crust: Mix together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined. Press mixture into the bottom of a springform pan.
3. 3 Make graham brownie: Mix together graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt in a large bowl until well combined. Gently spread on top of crust.
4. 4 Bake in the preheated oven until the top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
5. 5 Meanwhile, make chocolate custard: Whisk together sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into chocolate custard while stirring. Cook and stir for 2 minutes. Remove from heat and stir in vanilla.
6. 6 Pour chocolate custard over baked pie. Arrange regular marshmallows on top of pie and sprinkle miniature marshmallows to fill in any gaps.
7. 7 Bake in the preheated oven until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
8. 8 Make chocolate ganache: Place cream in a microwave-safe bowl and cook in the microwave on high until hot, making sure it doesn't bubble over, 45 to 60 seconds. Mix in chocolate, butter, and coffee granules. Microwave for 30 more seconds, then stir until smooth. Let sit to thicken, 15 to 20 minutes. Drizzle chocolate ganache over pie.

By Erin Brocklehurst

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
• 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
• 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
• 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