Type what you have

Ingredients

• ✓ vanilla wafer cookie
• cream cheese
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
2. 2 Place 1 cookie in the bottom of each cupcake liner.
3. 3 Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
4. 4 Bake in the preheated oven until golden and set, about 15 minutes.

By Amanda

Ingredients

• ✓ vanilla wafer cookie
• cream cheese
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers.
2. 2 Place one wafer cookie in the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers.
3. 3 Bake in preheated oven 15 minutes, until golden and set.

By LOOPDHERB

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with foil cupcake liners.
2. 2 Place a vanilla wafer cookie into the bottom of each cupcake liner.
3. 3 Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl until smooth; pour atop the cookies until the liners are about 3/4 full.
4. 4 Bake in preheated oven until center is nearly set and slightly collapsed, about 20 minutes.
5. 5 Refrigerate cupcakes 2 hours to overnight. Spoon cherry pie filling onto the cupcakes.

By Janie Kutassy

Ingredients

• ✓ vanilla wafer cookie
• chocolate frosting
• milk chocolate candy kiss
• butterscotch chip

Instructions

1. 1 Smear a small amount of frosting onto flat bottom of 1 candy kiss; press onto flat bottom of 1 vanilla wafer cookie. Smear a small amount of frosting onto flat bottom of 1 butterscotch chip; press onto rounded top of same cookie. Repeat with remaining frosting, candy kisses, wafer cookies, and butterscotch chips. Set aside to dry, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ vanilla wafer cookie
• semisweet chocolate chip
• corn syrup
• dark rum
• confectioners' sugar

Instructions

1. 1 Process cookies in a food processor into fine crumbs.
2. 2 Heat chocolate and corn syrup together in a medium saucepan over low heat. Cook, stirring often, until chocolate is smooth, about 5 minutes. Remove from heat; stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
3. 3 Refrigerate mixture until dough is firm, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
4. 4 Roll dough into 1-inch balls; place on the prepared plates. Dust with confectioners' sugar. Refrigerate until firm, about 30 minutes.
5. 5 Transfer to a resealable bag with more confectioners' sugar. Seal the bag and gently shake to coat.

By Matt Story

Ingredients

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

Instructions

1. 1 Stir milk, sour cream, whipped topping, and pudding mix together in a bowl until well combined.
2. 2 Place a layer of cookies in the bottom of a trifle bowl; cover with a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used.

By LeAnne

Ingredients

• ✓ vanilla wafer cookie
• strawberry
• milk
• sweetened condensed milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
2. 2 Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
3. 3 Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
4. 4 Refrigerate to let dessert firm up before serving, 2 to 3 hours.

By Walt Drawl

Ingredients

• ✓ vanilla wafer cookie
• margarine
• lemon
• sweetened condensed milk
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
3. 3 Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
5. 5 Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
6. 6 Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.

By Debi H.

Ingredients

• ✓ vanilla wafer cookie
• chocolate graham cracker
• butter
• cream cheese
• sweetened condensed milk
• sour cream
• lemon juice
• coffee

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch pan with aluminum foil, making sure to cover the sides and leaving several inches of aluminum foil on each end.
2. 2 Mix graham crackers and butter in a bowl until crackers are moist; pat down into the prepared pan.
3. 3 Bake in preheated oven until firm, about 12 minutes. Set aside to cool.
4. 4 Beat cream cheese in a bowl with an electric mixer until fluffy. Add sweetened condensed milk; continue beating until incorporated. Blend sour cream and lemon juice into the cream cheese mixture. Chill in refrigerator for 20 minutes.
5. 5 Dip each vanilla wafer cookie in the brewed coffee for a few seconds and arrange in a layer onto the cooled crust with about 1/2 inch between each cookie. Spread about 1/3 of the cream cheese mixture over the cookies. Repeat layering of cookies and cream cheese mixture twice more.
6. 6 Refrigerate until center is set, 2 1/2 to 3 hours.

By Liv

Ingredients

• ✓ vanilla wafer cookie
• cream cheese
• pumpkin puree
• white sugar
• egg white
• cinnamon
• nutmeg
• ginger
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2. 2 Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
3. 3 Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
4. 4 Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.

By TheMadBaker313

Ingredients

• ✓ vanilla wafer cookie
• vanilla pudding mix
• milk
• sweetened condensed milk
• lemon juice
• amaretto liqueur
• vanilla extract
• whipped topping
• banana

Instructions

1. 1 In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
2. 2 In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.

By Linda Page

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Place 1 vanilla wafer in the bottom of each muffin cup.
3. 3 Beat cream cheese, sugar, eggs, lemon juice, and vanilla in a bowl until fluffy. Spoon mixture into the muffin cups, filling each ⅔ full.
4. 4 Bake in the preheated oven until filling is set, 15 to 20 minutes. Cool completely, about 1 ½ hours. Spoon pie filling with about 2 or 3 cherries over each cheesecake.

By Nancy Singelyn

Ingredients

• ✓ vanilla wafer cookie
• pecan
• confectioners' sugar
• bourbon whiskey
• cocoa powder
• corn syrup
• coconut
• confectioners' sugar

Instructions

1. 1 Grind cookies in a food processor into fine crumbs; transfer to a large bowl.
2. 2 Grind pecans in the food processor; add to cookie crumbs in the bowl. Stir in 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup until mixture holds together; roll into 3/4-inch balls.
3. 3 Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

By themistycat

Ingredients

• ✓ vanilla wafer cookie
• pretzel
• brown sugar
• butter
• heavy cream
• semisweet chocolate
• cream cheese
• powdered sugar
• heavy cream
• banana
• milk
• vanilla pudding mix
• heavy cream
• powdered sugar
• semisweet chocolate

Instructions

1. 1 Prepare crust: combine pretzels, cookies, and brown sugar in the bowl of a food processor; pulse until blended. Drizzle in melted butter slowly, and pulse to combine. Press firmly into the bottom of a 9x13-inch dish.
2. 2 Prepare chocolate ganache: heat cream in the microwave in 1-minute increments until boiling. Add chocolate and whisk until combined and melted. Spread ganache over the crust and place in the refrigerator until needed.
3. 3 Prepare cream cheese layer: mix cream cheese, powdered sugar, and a small amount of cream in a bowl with a wire whisk to add air to the cream cheese. Add remaining cream and mix until well whipped; spread over the crust.
4. 4 Slice bananas lengthwise, then cut in half. Arrange over the cream cheese mixture and return to the refrigerator.
5. 5 Prepare pudding layer: Whisk milk and pudding mix in a bowl until pudding begins to set, 3 to 4 minutes. Spoon over the bananas and return to the refrigerator.
6. 6 Prepare topping: beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add powdered sugar gradually, continuing to beat until soft peaks form. Spread on top of pudding layer and sprinkle with grated chocolate.
7. 7 Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.

By HomeCookinMan

Ingredients

• ✓ vanilla wafer cookie
• butter
• white sugar
• vanilla extract
• egg
• self-rising flour
• milk
• confectioners' sugar
• butter
• milk
• brown food coloring
• red jelly bean
• candy eyeball
• chocolate candy
• pretzel

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Combine 9 tablespoons butter, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat until well combined. Fold in half the flour and 1/4 cup milk and stir to combine. Repeat with remaining flour and milk. Spoon batter into the prepared muffin cups, filling each 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes.
4. 4 Remove the tin from the oven and cool on a wire rack for 5 minutes. Remove cupcakes from the tin and cool completely on a wire rack before decorating, about 1 hour.
5. 5 Combine confections' sugar, 1 tablespoon butter, and 1 tablespoon milk in a large bowl; beat with an electric mixer until smooth and creamy. Thin frosting with a little milk or water, if necessary. Add food coloring and stir until frosting is uniformly brown. Add more food coloring, 1 drop at a time, until frosting is the color you like.
6. 6 Spread a thin layer of frosting on top of each cupcake. Break vanilla cookies in half. Place half a cookie on each cupcake as a mouth. Use a bit of frosting to glue a jelly bean onto the cookie for Rudolph's red nose. Stick 2 candy eyeballs into each cupcake. Break off a piece from each pretzel so they look like antlers and stick 2 onto the top of each cupcake. Shape chewy candies into ears and stick 2 onto the sides of each cupcake.

By rasckus

Ingredients

• ✓ vanilla wafer cookie
• banana
• sugar
• all-purpose flour
• salt
• heavy cream
• milk
• butter
• egg yolk
• vanilla extract

Instructions

1. 1 Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
2. 2 Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
3. 3 Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
4. 4 Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

By Natalie Ransford

Ingredients

• ✓ vanilla wafer cookie
• brown sugar
• egg
• egg yolk
• flour
• milk
• banana
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
3. 3 In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
4. 4 In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
5. 5 Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.

By Laura M

Ingredients

• ✓ vanilla wafer cookie
• white sugar
• all-purpose flour
• salt
• egg
• milk
• butter
• vanilla extract
• banana

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, flour, and salt together in a medium saucepan. Whisk in eggs and milk; cook mixture over low heat, stirring constantly (and patiently), until mixture has thickened enough to coat the back of a spoon, up to 15 minutes.
3. 3 Remove from heat and continue to stir until pudding has cooled slightly; whisk in butter and vanilla until incorporated and smooth.
4. 4 Spread pudding into a large serving dish; layer with sliced bananas and vanilla wafers.
5. 5 Chill at least 1 hour in the refrigerator before serving.

By Sara Crenshaw

Ingredients

• ✓ vanilla wafer cookie
• heavy cream
• vanilla extract
• egg yolk
• white sugar
• milk
• water
• gelatin
• vanilla extract
• banana liqueur
• banana
• sour cream
• egg
• all-purpose flour
• white sugar
• cream cheese
• butter
• walnut
• vanilla wafer crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9-inch springform pan. In a medium bowl, mix together vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
2. 2 In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over crust in the springform pan.
3. 3 Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
4. 4 Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from water bath. Run a knife around the outer edge of cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
5. 5 While cheesecake is baking, sprinkle unflavored gelatin over cold water in a small bowl, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of hot milk into egg yolk mixture, then pour yolk mixture into the pan with remaining milk. Cook over low heat, constantly stirring with a spatula, making sure that the mixture does not burn on the bottom until it is thick enough to coat the back of a metal spoon. Remove from heat. Stir softened gelatin into hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
6. 6 When pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread vanilla cream over entire top. Chill until serving. Run a wet knife around the outer edge of cake before removing the sides for a cleaner look.

By HYATTTM