Hospitality Graham Cracker Crumbs
Hospitality Graham Cracker Crumbs
13.5 oz
About
Ingredients
Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Whole Wheat Flour, Palm Oil, High Fructose Corn Syrup, Brown Sugar, Honey, Sodium Bicarbonate, Molasses, Salt, Soy Lecithin, Malt Syrup (malted Barley, Corn), Artificial Flavor.
Directions
Preparation Instructions Text: Preparation: Pie Crust: 1. Mix 1-1/4 cups graham cracker crumbs, 1/4 cup sugar, and 5 tablespoons melted butter or margarine. 2. Shape using back of large spoon, press crumb mixture firmly on bottom and up side of 9 inch pie plate. 3. Chill when using refrigerated or frozen pie filling. Chill or freeze crust 5 to 10 minutes before filling. 4. Or bake shaped crust at 350 degrees F for 6 to 8 minutes; cool then fill. Makes one 9 inch crust. Banana Cream Pie: 1 graham cracker pie crust, prepared according to package directions; 2 medium ripe bananas, sliced; 3 cups cold milk; 2 pkg. (4-serving size each) Vanilla Instant Pudding & Pie Filling; 2 cups thawed whipped topping, divided. Prepare graham cracker pie crust according to package directions; set aside. Slice bananas. Place 1/2 of the banana slices on bottom of the crust. Set remaining banana slices aside. Pour milk into large bowl. Add pudding mixes, beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping with wire whisk. Spoon 1/2 of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture. Refrigerate 3 hours or until set. Top with remaining whipped topping and serve. Store leftover pie in refrigerator. Optional; garnish with 2 tbsp. of graham cracker crumbs. Monster Bars: 1/2 cup unsalted butter, melted; 1 cup graham cracker crumbs; 1 can (14 ounces) sweetened condensed milk; 1 cup pecan halves; 16 caramels, cut up (3/4 cup); 1 cup semi-sweet chocolate chunks; 1 cup white baking chips; 1/2 cup milk chocolate chips; 1/2 cup coarsely chopped walnuts; 1/2 cup peanuts. Heat oven to 350 degrees F. Line 13x9-inch pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray; line bottom with parchment paper. Pour melted butter into pan; tilt pan to spread evenly. Sprinkle graham cracker crumbs evenly over butter; pour condensed milk over crumbs. Layer pecan halves, caramels, chocolate chunks, white baking chips, milk chocolate chips, walnuts and peanuts in pan; press gently. Bake 25 minutes or until edges of bars bubble gently. Do not over bake. Cool completely on wire rack. Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 24 pieces. (If knife sticks during cutting, spray with nonstick cooking spray.)
Warnings
Contains: wheat, soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 50
- Total Fat 1g1%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 70mg3%
- Total Carbohydrate 9g3%
- Dietary Fiber 0g0%
- Sugars 3g
- Protein 1g
Ingredients
Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Whole Wheat Flour, Palm Oil, High Fructose Corn Syrup, Brown Sugar, Honey, Sodium Bicarbonate, Molasses, Salt, Soy Lecithin, Malt Syrup (malted Barley, Corn), Artificial Flavor.
Directions
Preparation Instructions Text: Preparation: Pie Crust: 1. Mix 1-1/4 cups graham cracker crumbs, 1/4 cup sugar, and 5 tablespoons melted butter or margarine. 2. Shape using back of large spoon, press crumb mixture firmly on bottom and up side of 9 inch pie plate. 3. Chill when using refrigerated or frozen pie filling. Chill or freeze crust 5 to 10 minutes before filling. 4. Or bake shaped crust at 350 degrees F for 6 to 8 minutes; cool then fill. Makes one 9 inch crust. Banana Cream Pie: 1 graham cracker pie crust, prepared according to package directions; 2 medium ripe bananas, sliced; 3 cups cold milk; 2 pkg. (4-serving size each) Vanilla Instant Pudding & Pie Filling; 2 cups thawed whipped topping, divided. Prepare graham cracker pie crust according to package directions; set aside. Slice bananas. Place 1/2 of the banana slices on bottom of the crust. Set remaining banana slices aside. Pour milk into large bowl. Add pudding mixes, beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping with wire whisk. Spoon 1/2 of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture. Refrigerate 3 hours or until set. Top with remaining whipped topping and serve. Store leftover pie in refrigerator. Optional; garnish with 2 tbsp. of graham cracker crumbs. Monster Bars: 1/2 cup unsalted butter, melted; 1 cup graham cracker crumbs; 1 can (14 ounces) sweetened condensed milk; 1 cup pecan halves; 16 caramels, cut up (3/4 cup); 1 cup semi-sweet chocolate chunks; 1 cup white baking chips; 1/2 cup milk chocolate chips; 1/2 cup coarsely chopped walnuts; 1/2 cup peanuts. Heat oven to 350 degrees F. Line 13x9-inch pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray; line bottom with parchment paper. Pour melted butter into pan; tilt pan to spread evenly. Sprinkle graham cracker crumbs evenly over butter; pour condensed milk over crumbs. Layer pecan halves, caramels, chocolate chunks, white baking chips, milk chocolate chips, walnuts and peanuts in pan; press gently. Bake 25 minutes or until edges of bars bubble gently. Do not over bake. Cool completely on wire rack. Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 24 pieces. (If knife sticks during cutting, spray with nonstick cooking spray.)
Warnings
Contains: wheat, soy.
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