Soda Cracker Cake Recipes

SODA CRACKER CANDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
• Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
• In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
• Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
• Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

SODA CRACKER TORTE

Steps:

• Process crackers and nuts in blender until finely ground.
• Beat egg whites until soft peaks form.
• Mix in vinegar.
• Gradually add sugar, beating well after each addition.
• Add vanilla and baking powder and beat until stiff.
• Fold in cracker mixture.
• Put into greased 8-inch square pan and bake at 300° about 25-30 minutes, or until cake tester in center comes out clean.
• Cool in pan.
• Cut in pieces to serve.
• Be careful removing from pan, especially the first piece, as this is pretty crumbly.

ALMOST FRENCH PASTRY (CRACKER DESSERT)

Steps:

• Line an ungreased 9x13 pan with the unsalted soda crackers.
• Mix together the pudding mixes with the 4 cups of milk. (You don't need to wait for the pudding to 'set' before you use it).
• Spread 1/3 of the pudding on top of the crackers.
• Then top with 1/3 Cool Whip topping.
• Top with a layer of the crackers, then repeat the layering of pudding, and cool whip.
• Repeat the layering once more. (You should have 3 layers of each).
• Refrigerate at least 24 hours before serving.
• Serve with pie filling spooned over each slice or use the fresh-fruit mix:
• Fresh Fruit Mix: Place water, fruit, and sugar/cornstarch mixture into a sauce pan.
• Heat til thickened.
• Cool completely, and serve with your Almost French Pastry.

SODA CRACKER CAKE

Steps:

• 1. Lightly grease a 9by13 in casserole baking dish. pre-heat oven to 350 degrees.
• 2. Beat eggs whites to a peak,add cream of tartar,beat two more minutes,fold in sugar nuts and crushed soda crackers. Bake at 25 minutes.
• 3. When cool put the VERY well drained pineapple over cool crust. Spread cool whip over top of pineapple then sprinkle coconut over the top. HINT: You can also toast your coconut if you like.

SODA CRACKER CHOCOLATE CANDY

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.

SALTINE CRACKER CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9-inch springform pan.
• In a large bowl, beat 5 egg yolks with sugar.
• Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
• Add to sugar mixture.
• Add almonds, almond extract and salt and combine well.
• In another bowl, beat 5 egg whites until stiff and glossy.
• Fold into almond batter.
• Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
• Remove from oven.
• When cake is cool, remove sides of springform pan.
• Spread top of cake with apricot jam and sprinkle with cookie crumbs.
• Whip cream and spread over top of cake.

CRACKER CAKE

Steps:

• 9" by 13" baking pan.
• Layer as follows:.
• 1/3 of the Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer of crackers.
• 1/3 Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer crackers.
• 1/3 Cool Whip.
• Pie Filling.
• Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.