Type what you have

Ingredients

• ✓ vanilla wafer crumb
• coconut
• butter
• margarine
• pineapple juice
• gelatin
• cream cheese
• sugar
• rum
• coconut extract
• vanilla extract
• non-dairy whipped topping
• pineapple
• sugar
• cornstarch
• coconut

Instructions

1. 1 Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and up sides of a 9-inch springform pan. Chill.
2. 2 Pour pineapple juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
3. 3 Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
4. 4 Combine undrained pineapple, 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.

By Dole

Ingredients

• ✓ vanilla wafer crumb
• butter

Instructions

1. 1 Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.

By Carol

Ingredients

• ✓ vanilla wafer crumb
• white sugar
• butter
• salt
• vanilla pudding mix
• milk
• vanilla extract
• banana

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out 2 mini muffin pans that each make 12 tiny muffins.
2. 2 Combine vanilla wafer crumbs, sugar, melted butter, and salt in a bowl. Stir with a fork until well blended.
3. 3 Spoon 1 tablespoon crumb mixture into each mini muffin cup. Press mixture firmly onto the bottom and up the sides of each cup.
4. 4 Bake in the preheated oven until crusts have set, about 10 minutes. Cool muffin pans on a wire rack until completely cool, about 30 minutes.
5. 5 Combine instant vanilla pudding mix, milk, and vanilla extract in a bowl. Whisk until mixture begins to thicken, about 4 minutes. Spoon pudding evenly over the 24 mini muffin cups. Set a banana slice on top of each pudding bite and refrigerate until completely chilled, about 20 minutes.

By Bibi

Ingredients

• ✓ vanilla wafer crumb
• confectioners sugar
• cocoa powder
• butter
• semi-sweet chocolate chip
• cream cheese
• sweetened condensed milk
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
3. 3 In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. 4 In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. 5 Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
6. 6 Allow to cool to room temperature, then refrigerate for several hours before serving.

By macs

Ingredients

• ✓ vanilla wafer crumb
• butter
• caramel
• evaporated milk
• pecan
• cream cheese
• white sugar
• vanilla extract
• egg
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
2. 2 In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
3. 3 In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
4. 4 Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

By Stephanie

Ingredients

• ✓ vanilla wafer crumb
• semisweet chocolate chip
• rum
• corn syrup
• pecan
• confectioners' sugar
• candied cherry

Instructions

1. 1 Melt the chocolate chips and stir in the rum and corn syrup.
2. 2 Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
3. 3 Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

By Tena

Ingredients

• ✓ vanilla wafer crumb
• butter
• unsweetened chocolate
• butter
• white sugar
• salt
• vanilla extract
• egg
• maraschino cherry
• whipped cream
• maraschino cherry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
2. 2 In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
3. 3 Before serving, garnish pie with whipped cream and maraschino cherries.

By GREENTHUMB30

Ingredients

• ✓ vanilla wafer crumb
• semisweet chocolate chip
• hazelnut
• white sugar
• butter
• cream cheese
• sugar
• egg
• hazelnut liqueur
• hazelnut
• sour cream
• hazelnut liqueur

Instructions

1. 1 Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
2. 2 In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
4. 4 Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
5. 5 To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

By Eleanor Johnson

Ingredients

• ✓ vanilla wafer crumb
• white sugar
• confectioners sugar
• pecan
• semisweet chocolate chip
• corn syrup
• bourbon whiskey

Instructions

1. 1 Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
2. 2 Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
3. 3 Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.

By Steph T

Ingredients

• ✓ vanilla wafer crumb
• yellow cake mix
• water
• vegetable oil
• egg
• milk
• banana pudding mix
• whipped topping

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
4. 4 Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
5. 5 Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly.
6. 6 Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

By Madicakes

Ingredients

• ✓ vanilla wafer crumb
• butter
• caramel
• evaporated milk
• pecan
• cream cheese
• white sugar
• vanilla extract
• egg
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
2. 2 Toast the pecans in the preheated oven for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
3. 3 Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
4. 4 In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
5. 5 In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
6. 6 Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

By Kevin Ryan

Ingredients

• ✓ vanilla wafer crumb
• banana
• white sugar
• all-purpose flour
• milk
• egg yolk
• butter
• vanilla extract
• egg white
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
3. 3 To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
4. 4 Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
5. 5 Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
6. 6 To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
7. 7 Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

By Pat

Ingredients

• ✓ vanilla wafer crumb
• butter
• sweetened condensed milk
• key lime zest
• key lime juice
• egg yolk
• vanilla extract
• rhubarb
• strawberry
• sugar
• water
• fruit pectin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

By Diamonds_Nine

Ingredients

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

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