2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved
Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.
Cream together cream cheese, and remaining sugar. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.
1 cup graham cracker crumbs
1/4 cup butter or margarine, melted
1 (4-serving size) package lime flavored gelatin
1 cup boiling water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (8-ounce) can crushed pineapple, undrained
2 tablespoons lime juice
4 cups mini marshmallows
1 cup (1/2 pint) whipping cream, whipped
Combine graham cracker crumbs and butter; press firmly on bottom of 9-inch square pan or 11×7-inch baking dish.
In large bowl, dissolve gelatin in water; stir in EAGLE BRAND®, pineapple and lime juice. Fold in whipped cream and marshmallows.
Pour into prepared pan. Chill 2 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
1/2 cup margarine or butter
1 1/2 cups graham crackers crumbs
1 (7-ounce) package flaked coconut (2 2/3 cups)
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (12-ounce) semi-sweet chocolate chips
1/2 cup creamy peanut butter
Preheat oven to 350° (325° for glass dish). In 13×9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut then Eagle® Brand.
Bake 25 minutes our until lightly browned. In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature.