Type what you have

Ingredients

• ✓ graham cracker
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place 1 graham cracker square into each (4) mini cast-iron skillet; top each with 1 piece chocolate and ½ marshmallow.
3. 3 Place skillets in the preheated oven; cook until marshmallows begin to brown, about 3 minutes.
4. 4 Gently press marshmallows into chocolate with a spatula; serve.

By tcasa

Ingredients

• ✓ graham cracker
• milk
• chocolate pudding mix

Instructions

1. 1 Cover the bottom of a 9x13-inch dish with a layer of graham crackers. Set aside.
2. 2 Combine milk and pudding mix in a large saucepan. Prepare according to package directions.
3. 3 Pour hot pudding over graham crackers into the dish. Cover pudding with another layer of graham crackers. Chill in the refrigerator until pudding is set, at least 4 hours.

By K scr

Ingredients

• ✓ graham cracker
• marshmallow
• chocolate candy bar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat marshmallow over an open flame until it begins to brown and melt.
3. 3 Break graham cracker in half; sandwich chocolate between graham cracker and hot marshmallow. Allow marshmallow to cool a little before eating.

By Karen

Ingredients

• ✓ graham cracker
• chocolate chip
• marshmallow

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
3. 3 Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
4. 4 Serve graham crackers alongside the dip.

By Robert Hoffman

Ingredients

• ✓ graham cracker
• margarine
• brown sugar
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Break each graham cracker into 4 equal pieces, creating 48 total; arrange closely together on a baking sheet.
3. 3 Melt margarine in a heavy sauepan over medium heat. Add brown sugar; cook and stir until boiling and frothy, then boil 2 minutes more, stirring constantly. Off heat, fold in pecans; pour over graham crackers, spreading evenly.
4. 4 Bake in the preheated oven until caramel mixture has baked into graham crackers, 8 to 10 minutes. Immediately transfer bars to a sheet of aluminum foil.

By Mary Smith

Ingredients

• ✓ graham cracker
• milk
• vanilla pudding mix
• whipped topping
• chocolate frosting

Instructions

1. 1 Gather all ingredients.
2. 2 Line the bottom of a 9x13-inch pan with a single layer of graham crackers.
3. 3 Combine cold milk and pudding in a large bowl; whisk briskly for 2 minutes.
4. 4 Mix whipped topping into pudding mixture until combined.
5. 5 Spread 1/2 of the pudding mixture over graham cracker layer.
6. 6 Top with another layer of graham crackers. Cover with remaining pudding. Top with a final layer of graham crackers.
7. 7 Frost the top layer with chocolate frosting.
8. 8 Refrigerate for at least 2 hours before serving. This will allow graham crackers time to soften.

By KBehrens2

Ingredients

• ✓ graham cracker
• milk
• vanilla pudding mix
• whipped topping
• chocolate frosting

Instructions

1. 1 Line the bottom of a 9x13-inch baking dish with a single layer of graham crackers.
2. 2 Combine milk and vanilla pudding in a large bowl; whisk briskly for 2 minutes. Fold in whipped topping until combined.
3. 3 Spread 1/2 of the pudding mixture over graham crackers in the pan. Top with a single layer of graham crackers. Cover with remaining pudding mixture, then top with another layer of graham crackers.
4. 4 Cook the uncovered container of prepared frosting in the microwave on half power for 1 minute. Pour over the top of cake; spread evenly to the edges. Refrigerate cake for at least 12 hours before serving.

By mspms

Ingredients

• ✓ graham cracker
• vanilla pudding mix
• milk
• whipped topping
• cherry pie filling

Instructions

1. 1 Line a 9x9-inch square pan with whole graham crackers (break crackers, if necessary). Prepare pudding with milk as directions indicate; let stand 5 minutes, then blend with whipped topping. Spread half of pudding mixture over graham crackers. Place another layer of graham crackers on top. Spread remaining pudding mixture over crackers. Add another layer of crackers. Then spread cherry pie filling over the top. Cover, and refrigerate 3 hours.

By granddbarb

Ingredients

• ✓ graham cracker
• butter
• brown sugar
• marshmallow
• chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
2. 2 Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of prepared pan to form crust.
3. 3 Bake in the preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
4. 4 Remove the pan from the oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
5. 5 Bake in the preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
6. 6 Let s'mores rest in the pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from the pan and cut into squares.

By Darryn JoHana

Ingredients

• ✓ graham cracker
• butter
• brown sugar
• almond
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Sprinkle graham cracker crumbs onto baking sheet.
3. 3 Melt butter in a saucepan over medium heat. Add brown sugar; cook and stir until dissolved, about 2 minutes. Bring to a boil; cook until a thickened caramel is formed, about 1 minute more. Quickly pour onto cracker crumbs; spread with a spatula. Sprinkle almonds on top.
4. 4 Bake in the preheated oven until bubbling and golden brown, 8 to 10 minutes. Turn oven off; open door slightly and let brittle cool in the oven for 1 hour.
5. 5 Remove from oven; sprinkle salt on top. Cool until set, about 1 hour more. Crack into pieces by hand.

By misskimberlee

Ingredients

• ✓ graham cracker
• brown sugar
• butter
• cream of tartar
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (170 degrees C).
2. 2 Place crackers to cover bottom of a 10x15-inch baking pan.
3. 3 Combine sugar, butter, and cream of tartar in a saucepan; heat to a boil. Add pecans; pour mixture over crackers.
4. 4 Bake in the preheated oven for 10 minutes. Cool in the pan about 3 minutes; remove from pan while still warm.

By EVANSDL

Ingredients

• ✓ graham cracker
• cream cheese
• marshmallow cream
• whipped topping
• cherry pie filling

Instructions

1. 1 Mix cream cheese and marshmallow cream until smooth. Fold in whipped topping. Spread into a serving dish. Cover with cherry pie filling.
2. 2 Break graham crackers into sticks and arrange them around the dip.

By photog_grrl

Ingredients

• ✓ graham cracker
• cream cheese
• confectioners sugar
• vanilla extract
• strawberry

Instructions

1. 1 Gather the ingredients.
2. 2 Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealable bag with a corner snipped.
3. 3 Fill cavities of cored strawberries with the cream cheese mixture. Dip-filled side of strawberries in the crushed graham crackers to coat.
4. 4 Enjoy!

By Karen B

Ingredients

• ✓ graham cracker
• cranberry sauce
• cranberry sauce
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
2. 2 Combine whole berry cranberry sauce and jellied cranberry sauce in a separate bowl.
3. 3 Place graham crackers in a large resealable plastic bag; crush into crumbs using a rolling pin.
4. 4 Beat heavy cream in the chilled bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; beat until medium peaks form, about 2 minutes more.
5. 5 Place 1/2 graham cracker crumbs in the bottom of a trifle bowl; top with 1/2 each cranberry sauce and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.

By Amy Lawler

Ingredients

• ✓ graham cracker
• butter
• milk
• whipped topping mix
• cream cheese
• white sugar
• cherry pie filling

Instructions

1. 1 Combine crushed graham crackers and melted butter in a bowl; press mixture into a 9x11-inch baking dish.
2. 2 Beat milk and whipped topping mix together in a bowl until fluffy.
3. 3 Beat cream cheese and sugar together in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.

By Carla H

Ingredients

• ✓ graham cracker
• butter
• white sugar
• cream cheese
• confectioners' sugar
• whipped topping
• blueberry pie filling

Instructions

1. 1 Mix graham crackers, butter, and white sugar together in a medium bowl until well combined; press mixture into the bottom of a 9x13-inch baking dish. Chill crust in the refrigerator until firm, about 1 hour.
2. 2 Beat cream cheese and confectioners' sugar together in a large bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping until incorporated.
3. 3 Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill in the refrigerator until firm, 4 hours or overnight.

By FoodFan

Ingredients

• ✓ graham cracker
• white sugar
• butter
• water
• lemon gelatin mix
• sweetened condensed milk
• cream cheese
• lemon

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 until evenly moistened; press into the bottom of a 9-inch pie pan.
3. 3 Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
4. 4 Meanwhile, combine boiling water and gelatin powder. Let dissolve and cool, 15 to 20 minutes. Do not let set.
5. 5 Combine cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice in a bowl; beat until well mixed, 3 to 4 minutes. Pour filling into cooled crust; refrigerate until set, about 2 hours.

By Karen Macak

Ingredients

• ✓ graham cracker
• peanut butter
• white sugar
• butter
• milk
• instant chocolate pudding mix
• whipped topping

Instructions

1. 1 Place peanut butter in a microwave-safe bowl; heat in microwave until smooth and creamy, 20 to 30 seconds. Stir graham cracker crumbs, sugar, and butter into peanut butter until evenly combined. Transfer to a 9x13-inch baking dish and press to form a crust. Refrigerate until chilled, about 2 hours.
2. 2 Beat milk and pudding mix together in a bowl until thick and creamy; pour over crust. Top pie with whipped topping to serve.

By Kristin

Ingredients

• ✓ graham cracker
• cooking spray
• butter
• chocolate chip
• butterscotch chip
• miniature marshmallow
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan with cooking spray.
2. 2 Mix melted butter and graham cracker crumbs together; press into an even layer at the bottom of the pan. Top with chocolate chips, butterscotch chips, and marshmallows. Drizzle sweetened condensed milk on top.
3. 3 Bake in the preheated oven until bubbly, 17 to 20 minutes.
4. 4 Let cool, about 30 minutes. To make it easier to cut into bars, cover with plastic wrap and chill, about 30 minutes.

By Tonna Jacobson

Ingredients

• ✓ graham cracker
• fudge brownie mix
• vegetable oil
• egg
• water
• miniature marshmallow
• milk chocolate

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 To make the brownies: Stir brownie mix, oil, eggs, and water together in a medium bowl until well blended. Pour batter into the prepared pan. Bake in the preheated oven for 15 minutes.
3. 3 While the brownies are baking, make the topping: Break graham crackers into 1-inch pieces and place into a bowl. Add marshmallows and chopped chocolate and toss to combine.
4. 4 Remove brownies from the oven and sprinkle with topping ingredients. Return to the oven and continue to bake until a toothpick inserted 2 inches from the side of the pan comes out clean, 7 to 10 more minutes.
5. 5 Slice, serve, and enjoy!

By LIZALOUISE

Ingredients

• ✓ graham cracker
• butter
• white sugar
• miniature marshmallow
• milk
• heavy cream
• white sugar
• peach

Instructions

1. 1 Combine graham cracker crumbs, melted butter, and ½ cup sugar in a bowl until evenly moistened; set aside ¼ cup for topping. Press remaining graham crumb mixture into the bottom of a 9x13-inch baking dish and set aside.
2. 2 Heat marshmallows and milk in a large saucepan over low heat; stir until marshmallows are completely melted. Cool.
3. 3 Whip cream in a large bowl with an electric mixer until soft peaks form; beat in ⅓ cup sugar until stiff peaks form. Fold whipped cream into cooled marshmallow mixture until combined.
4. 4 Spread ½ marshmallow-cream mixture over crust. Arrange peaches on top; cover with remaining ½ marshmallow-cream mixture. Sprinkle with reserved graham crumb mixture. Refrigerate until serving.

By 5boys2cook4

Ingredients

• ✓ graham cracker
• butter
• white sugar
• egg
• cream cheese
• vanilla extract
• blueberry pie filling
• whipped topping

Instructions

1. 1 Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
2. 2 Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
3. 3 Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
4. 4 Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.

By Vicki Monte

Ingredients

• ✓ graham cracker
• cooking spray
• pecan
• brown sugar
• butter
• heavy cream
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
2. 2 Arrange pecans in a single layer in a shallow pan.
3. 3 Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
4. 4 Arrange graham crackers in a single layer on the prepared jelly roll pan.
5. 5 Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
6. 6 Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.

By Don

Ingredients

• ✓ graham cracker
• ruby cacao wafer
• cream cheese
• marshmallow creme
• food coloring
• food coloring
• rainbow sprinkles
• yellow sprinkle
• apple

Instructions

1. 1 Place ruby cacao wafers in a microwave-safe bowl. Heat in the microwave in 20 second increments, stirring in between, until completely melted.
2. 2 Combine melted ruby cacao wafers and cream cheese in a bowl. Beat using an electric mixer until completely combined. Spoon into a serving bowl.
3. 3 Divide the marshmallow creme between 2 bowls. Stir in 3 to 5 drops of neon blue food coloring into one bowl and 3 to 5 drops of neon purple food coloring into the second bowl. Mix each until the color is completely blended into the marshmallow creme.
4. 4 Drop one dollop each of blue and purple marshmallow creme on top of the ruby cacao cream cheese. Use a knife to swirl the colors through cream cheese and each other. Add rainbow sprinkles on half of the dip and a stripe of yellow sprinkles to the center. Serve with graham crackers and apple slices.

By fabeveryday

Ingredients

• ✓ graham cracker
• butter
• cream cheese
• white sugar
• milk
• egg
• sour cream
• all-purpose flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Mix graham cracker crumbs and melted butter together in a medium bowl until well combined.
3. 3 Press onto the bottom of the prepared pan to make a packed crust.
4. 4 Mix cream cheese and sugar together in a large bowl until smooth. Blend in milk, then mix in eggs, one at a time, until just combined.
5. 5 Add sour cream, flour, and vanilla; mix until smooth.
6. 6 Pour filling onto prepared crust. Bake in the preheated oven for 1 hour.
7. 7 Turn the oven off; let cheesecake cool in the oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving.

By Chantal Rogers

Ingredients

• ✓ graham cracker
• butter
• sugar
• cream cheese
• white sugar
• vanilla extract
• egg
• sour cream
• malted milk powder
• malted milk ball

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line bottom and sides of a 7x3-inch springform pan with parchment paper.
2. 2 Combine crushed graham crackers, melted butter, and 2 teaspoons sugar in a bowl; pat into bottom of the prepared pan.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes. Cool completely.
4. 4 Beat cream cheese in a large bowl using a hand mixer until completely smooth. Beat in ½ cup sugar and vanilla until just incorporated. Add eggs, one at a time, beating until just combined. Add sour cream and malted milk powder; mix until combined, about 30 seconds. Stir in smashed malted milk candy using a rubber spatula until incorporated; pour batter into crust.
5. 5 Pour 1 cup water into the bottom of a multi-functional pressure cooker (such as Instant Pot); add the trivet to the Pot, with the handles folded towards the bottom. Carefully place filled springform pan on the trivet. Close and lock the lid.
6. 6 Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid, being careful not to let any condensation from the lid fall onto cheesecake; gently dab cheesecake surface with a paper towel to absorb any moisture if needed. Cheesecake should jiggle slightly when shaken. Leave cheesecake inside the Pot, uncovered, for 1 hour.
8. 8 Chill cheesecake in the refrigerator for at least 2 hours, preferably overnight, before serving.

By Kim's Cooking Now

Ingredients

• ✓ graham cracker
• white sugar
• butter
• canning jar
• sweetened condensed milk
• egg yolk
• lime zest
• lime juice
• heavy cream
• sugar
• raspberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a small pie plate with parchment paper.
2. 2 Place graham crackers and 2 tablespoons sugar in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add melted butter; pulse until combined.
3. 3 Press 2 tablespoons graham cracker crumbles into bottom of each jar; place jars on a large, rimmed baking sheet. Press remaining graham mixture into bottom of the prepared pie plate.
4. 4 Place baking sheet with jars and pie plate in the preheated oven; bake until graham cracker mixture is golden brown, 12 to 15 minutes. Cool on wire rack. Break up graham cracker crust in pie plate into crumbles or pieces; set aside.
5. 5 Reduce the oven temperature to 350 degrees F (175 degrees C).
6. 6 Whisk sweetened condensed milk and egg yolks together in a large bowl until smooth; whisk in 1 ½ teaspoons lime zest and lime juice until combined. Pour into cooled jars.
7. 7 Bake in the preheated oven until lime mixture has just set, 10 to 12 minutes. Cool on a wire rack, then chill in the refrigerator.
8. 8 Beat heavy cream and 1 teaspoon sugar in a bowl with an electric mixer until stiff peaks form.
9. 9 Divide raspberries, whipped cream, reserved graham cracker crust crumbles, and remaining 1 ½ teaspoons lime zest among jars.

By Culinary Envy

Ingredients

• ✓ graham cracker
• sugar
• cinnamon
• pecan
• butter
• cream cheese
• egg
• sugar
• vanilla extract
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
2. 2 Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
3. 3 Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
4. 4 Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

By Cheesecakemama

Ingredients

• ✓ graham cracker
• white sugar
• butter
• lemon gelatin
• water
• evaporated milk
• sugar
• lemon
• pineapple
• graham cracker crumb
• maraschino cherry

Instructions

1. 1 Combine 14 crushed graham crackers, ½ cup sugar, and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a 9 x 13-inch pan.
2. 2 Mix lemon gelatin with 1 cup boiling water together in a separate bowl. Cool.
3. 3 Meanwhile, whip evaporated milk, 1 cup sugar, and lemon juice in another bowl until sugar dissolves. Whip in cooled gelatin into milk mixture: stir in pineapple.
4. 4 Pour lemon mixture over crust in pan. Sprinkle with ½ cup crushed graham crackers and chopped maraschino cherries. Chill in the refrigerator for 8 hours to overnight.

By Glenda

Ingredients

• ✓ graham cracker
• cinnamon
• brown sugar
• butter
• cream cheese
• sweet potato
• brown sugar
• light cream
• egg
• vanilla
• miniature marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
2. 2 In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned.
3. 3 In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust.
4. 4 Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.

By JEREMY SCARPETTA