Saltine Cracker Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup.
• Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.

Steps:

• Melt butter in a small saucepan over medium heat, about 5 minutes. Add sugar and stir.
• Line a baking sheet with aluminum foil. Spread crackers on the prepared baking sheet. Pour the butter mixture over the top of the crackers. Sprinkle chocolate chips and almonds evenly on top.
• Freeze until the crackers are brittle enough to break apart, 30 to 45 minutes.

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.

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.

Steps:

• In medium bowl add crushed crackers, brown sugar. Mix with hands.
• Add melted margarine and vanilla. Mix well.
• Preheat oven 375*.
• Spray pam in the cooking pan or pie pan.
• Use non-stick pans if you have.
• Press in the bottom of 9 X 9 pan or 9 inch pie pan.
• Bake from 9 to 12 minutes. When the bottom of the crust starts to turn light brown, watch carefully, take out of oven when it is a medium brown. Cool.
• Note: If you want to reserve 1/4 cup cooked or cooked crust, it is nice sprinkled on top of any filling.
• I use my "I Can't Believe It is Butter" margarine spread.

Steps:

• Preheat oven to 350°F Butter the side of a 9-inch springform pan.
• Make the crust: In a food processor, grind the crackers fine. Add the butter, and sugar and pulse the motor until thoroughly combined. Pour the crumbs into the prepared pan and press them onto the bottom and 1 inch up the side of the pan. Bake in the middle of the oven for 15 minutes. Let cool.
• With an electric mixer fitted with flat beater, beat the cream cheese and sugar on low until smooth. In another bowl whisk together the eggs, yolks, and vanilla, add to the batter and beat until smooth, scraping the bowl. Add the chocolate and beat until smooth, scraping the bowl. Stir in the liqueur and pour batter into the pan.
• Bake in the middle of the oven for 55 minutes. The center of the cake will appear unset.
• Immediately run a thin knife around the edge of the pan to release the cake and let it cool completely in the pan. Chill the cake for at least 4 hours or until chilled throughout. Remove the side of the pan and serve.

Steps:

• Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
• To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
• Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
• Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
• In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

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.

Steps:

• Preheat oven to 400 degrees.
• Line cookie sheet with foil.
• Place 40 crackers in one layer on cookie sheet.
• In saucepan on low heat, combine butter and brown sugar.
• Heat until blended. Boil 3 minutes.
• Pour mixture evenly over crackers.
• Sprinkle cracker centers with chocolate chips.
• Place in oven until chips melt.
• Sprinkle with chopped nuts.
• Cut while warm.
• Store on wax paper.