![]() If you really want the tops to be flat, bake them at a lower temperature (such as 325✯) for a longer time (about 25 minutes). Per 8 Wafers: 140 calories 1.5 g sat fat (8 DV) 115 mg sodium (5 DV) 11 g sugars. And gives you a great indent for the topping. Let cool completely in the muffin tin on a cooling rack. serving bowl top with layers of half each of the banana slices and pudding. Arrange half the wafers on bottom and up side of 2-qt. Spoon the mixture into each of the baking cups until they are almost full.Ĭheesecake does not rise like regular cake mix does, so you don’t have to worry about it overflowing when it’s cooking. Beat pudding mixes and milk with whisk 2 min. Top with cherry pie filling.īeat 1 8-ounce package cream cheese with the mixer until it is smooth.Īdd 1/3 cup sugar, 1 egg, 1/2 teaspoon vanilla and 2 teaspoons lemon juice, and mix until combined. Here’s how to make better-than-the-box vanilla wafers. A must have for Southern style banana pudding, pie/cheesecake crusts and a variety of other delicious desserts. These homemade vanilla wafers are petite, crisp, and bursting with a vanilla flavor that the store-bought version cannot compete with. A tasty, round, thin, light wafer cookie. Make the cheesecake Mix the cheesecake batter. Vanilla wafers are simple cookies that, like many baked goods, are even better when they’re homemade. Bake for 7 - 10 minutes - just until edges begin to turn a hint of brown. Tamp it down with your thumb or a spoon so it forms a compact crust. Using the back of a measuring cup, firmly press cookie crumbs into the entire bottom and up the sides of the pie plate. Put a little bit of the crushed wafers mix in the bottom of each of the baking cups. They’re not only fun to make with my grandchildren, but they’re delicious, too. They get their sweet-tart flavor from lemon gelatin, sherbet and pudding mix. In your prepared pan, place an even layer of Nilla. Enjoy Just before serving, add wafer crumbs, banana slices and a wafer or two to the top. Add 2/3 of the whipped cream to pudding mixture and fold in gently until fully combined and no whipped cream streaks remain. Cover and refrigerate at least 2 hours, or up to 24 hours. In a small bowl, mix the melted butter with the vanilla wafers. A few handy convenience items hurry along the prep for these creamy bars with a vanilla wafer crust. Use clear 6-8 ounce cups, glasses or jars to layer the pudding/whipped cream mixture, wafers and banana slices, then fill the pudding mixture to the top. Melt 3 Tablespoons butter in the microwave or on the stove. Roll over the vanilla wafers with a rolling pin until they are all crushed. Put 1 cup vanilla wafers in the Ziploc bag, push out as much air as possible, and zip it closed. Or if you want bigger cheesecakes, use a 12-cup regular muffin tin with standard-sized liners. Line a 24-cup mini-muffin tin with mini baking cups. Make the vanilla wafer bottom crust Line mini muffin tins. ![]() It is much easier to mix warm cream cheese. Take the cream cheese out of the refrigerator a couple of hours before you are going to begin. ![]()
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