Graham Cracker Torte Recipes

BUTTERSCOTCH TORTE

Steps:

• Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.

BLUEBERRY TORTE

Steps:

• Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
• Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
• Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.

GRAHAM CRACKER CAKE (NO BAKE, 5 INGREDIENTS)

Steps:

• In a large bowl, whip the chilled heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
• In another bowl, mix the sour cream with the remaining 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Gently fold the whipped cream into the sour cream mixture until combined. Add more sugar if you have a sweeter taste preference.
• Spread about 1 1/2 cups of the frosting to cover the bottom of a 9 X 13 inch pan. Top with a layer of graham crackers, breaking the crackers as necessary, so the crackers fit like a puzzle in a single even layer. Top with more frosting, about 2 cups (it doesn't have to be exact), spreading the frosting to cover the graham crackers.
• You should have these layers in the end: 1 1/2 cups frosting, graham crackers, 2 cups frosting, graham crackers, 2 cups frosting, graham crackers, remaining frosting.
• Grate a chocolate bar on top of the last layer of frosting.
• Chill the cake in the refrigerator for at least 6 hours, or overnight before serving. You can make the cake up to 2 days in advance.

GRAHAM CRACKER TORTE

Steps:

• 1. Preheat oven to 350F. Mix the crushed graham crackers with the cinnamon and set aside 1/4 cup of the mixture. Add the melted butter to the rest of the mixture and spread in a greased 9 X 13 pan. Bake 10 minutes.
• 2. CUSTARD FILLING: Cook the milk, 1/2 cup sugar, flour and egg yolks in a heavy saucepan or double boiler until thick, stirring constantly. Remove from heat and add vanilla. Stir until mixed. Pour filling into baked crust.
• 3. MERINGUE TOPPING: Beat egg whites with the 5 Tbsp. sugar until stiff. add a dash of vanilla, if desired. Spread meringue topping over the custard filling. Then sprinkle the reserved graham cracker mixture over the top and bake for 20 minutes. Chill overnight. Serve with whipped cream.

RASPBERRY TORTE WITH GRAHAM CRACKER CRUST

Steps:

• Combine graham cracker crumbs and melted oleo.
• Put in greased 13x9 inch pan.
• Beat 2 eggs with sugar with mixer until well blended.
• Add two more eggs and cream cheese and beat well.
• Pour on top of crust.
• Bake at 350 degrees for 20-30 minutes.
• Cool on wire rack.
• While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
• Bring to a boil on medium-high heat.
• Cook until thickened.
• Cool and add half package of reserved raspberries.
• Pour over cooled filling and refrigerate covered.
• Top with Reddi-Wip when serving.

BROKEN GLASS TORTE

Steps:

• In a small bowl, dissolve orange gelatin in 1-1/2 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. Refrigerate until set. Repeat with lime gelatin and raspberry gelatin, placing each in a separate 8-in. square dish., In a saucepan, combine unflavored gelatin and cold water; let stand for 1 minute. Add lemon juice. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat; cool., In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Reserve 1/2 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. dish coated with cooking spray; set aside., Cut the orange, lime and raspberry gelatins into 1-in. cubes. In a large bowl, beat cream until stiff. Fold in unflavored gelatin mixture, then fold in flavored gelatin cubes. Transfer to prepared dish. Sprinkle with reserved crumb mixture. Cover and refrigerate for 2 hours or until set.

GRAHAM CRACKER TORTE

Steps:

• Preheat oven to 350. Grease a 15x10x1-inch pan; line bottom with waxed or parchment paper, grease paper, and set aside.
• In a large mixing bowl, cream butter and sugar; beat in yolks.
• Combine crumbs, flour, and baking powder. Stir in milk and vanilla.
• Beat crumb mixture into butter mixture, 1/3 at a time, beating on low speed after each addition. Stir in walnuts; set aside.
• Beat egg whites on medium speed until stiff peaks form. Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining whites.
• Spread batter into prepared pan. Bake for 25-30 minutes. Cool in pan for 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.
• Make frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat, stacking layers with remaining cake and frosting. Top with crystallized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours.
• Frosting: Beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in milk and vanilla, then remaining sugar. Beat in additional milk, if needed, to acheive spreading consistency.

GRAHAM CRACKER BANANA SPLIT DESSERT

Steps:

• Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray. , In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick). , Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.

GRAHAM CRACKER BANANA CREAM DESSERT

Steps:

• Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired., Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired.