vanilla wafers

The nice thing about this cheesecake is that it doesn’t require a water bath or any sort of special baking pan: More shallow than a traditional version, it gets baked right in a pie plate (or tart pan, if you’ve got that). While there are zest and juice inside the cream cheese filling, it’s the fresh sliced citrus on top that makes this cake Creamsicle-like, so don’t skip it. The ultimate do-ahead dessert, this cheesecake can be baked three or so days in advance, just make sure to wrap it tightly as cream cheese tends to easily pick up on that “fridge” scent.

Citrusy Cheesecake

brown sugar

unsalted butter, melted

kosher salt

sour cream or full-fat Greek yogurt

granulated sugar

eggs

fresh grapefruit, lemon, lime

finely grated grapefruit, lemon, lime or orange zest

citrus,

Flaky sea salt,

Make the crust: Heat oven to 325 degrees.

Pulse cookies in a food processor until you’ve got a nice fine crumb (but not a powder). You can also do this by hand if you like, by placing the cookies in a resealable bag and crushing or smashing with a skillet or rolling pin, but you will need a food processor for the filling. 

Transfer crumbs to a medium bowl and add brown sugar and butter, followed by a pinch of salt. Using your hands, mix until the crumbs are evenly coated and the mixture has a nice, wet-sand texture. 

Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or springform pan. (Alternatively, you could use a cake pan lined with parchment. You can even use an 8-by-8-inch baking dish here, although expect a slightly thicker outcome.) Use the bottom of a measuring cup or small bowl to make sure the crust is really pressed in there, otherwise the cake could be challenging to cut later on. 

Bake the crust until it is lightly golden brown at the edges (it gets baked one more time, so best not to overdo it here), 10 to 12 minutes. 

Make the filling: Combine cream cheese, sour cream and granulated sugar in the bowl of a food processor and process until the mixture is extremely smooth and well blended, a minute or two, scraping down the sides as needed to incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice, zest and a pinch of kosher salt and keep processing until it’s even smoother and creamier than before (a miracle!), another 30 seconds or so. 

Pour filling into baked crust (you may have some leftover filling depending on your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30 minutes. The filling should not brown at all.

Turn oven off and open the door a crack. Let the tart sit in the oven for a few minutes before transferring it to a wire rack on the counter to cool completely. Then place the tart in the refrigerator to chill for at least 1 hour. (This is to prevent any unsightly cracks from appearing on the surface, which can happen when there is a sudden or drastic change in temperature.)

To serve, scatter fresh citrus slices on top and sprinkle with a little flaky salt.

The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered with chocolate and topped with a pecan. Modern-day versions, like this one, are simpler to put together: Vanilla wafers, toasted pecans, cocoa powder, confectioners' sugar and bourbon are combined in a food processor, rolled into balls and dunked in melted chocolate or rolled in confectioners' sugar. Ours also includes a bit of maple syrup for added depth. Bar chocolate, as opposed to chocolate chips, works much better for enrobing candies because chocolate chips have less cocoa butter and become too thick to coat evenly when melted.

Maple-Pecan Bourbon Balls

pecan halves, toasted

maple syrup

cocoa powder

60 milliliters bourbon

vanilla extract

salt

chopped semisweet chocolate (not chips)

In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners’ sugar and process until completely combined and the mixture holds together when shaped into a ball.

Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.

Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners’ sugar until coated.

Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

This no-churn ice cream doesn’t require any cooking or special equipment. All you have to do is mash up some bananas and whip some heavy cream. The whipped cream mimics the air that’s incorporated into traditional ice cream when it’s churning in an ice cream machine. For the strongest flavor, use really, really ripe bananas; mushy, bruised ones with black peels will work well. Large crumbles of vanilla wafers stirred into the ice cream and sprinkled on top add crunch.

Banana Cream Pie No-Churn Ice Cream

bananas (about 3 medium bananas), peeled

sweetened condensed milk

cinnamon

fine sea salt

heavy cream

vanilla wafer cookies (about 85 grams),

In a large bowl, use a large fork or a potato masher to mash the bananas well. Add the condensed milk and mash again until the two are well combined. The mixture should be fairly smooth and only slightly lumpy.

Using a silicone spatula, stir in the vanilla, cinnamon and salt. Set aside.

In the bowl of an electric mixer fitted with the whip attachment or a handheld mixer, whip the heavy cream to medium peaks. Add about 1/4 of the whipped cream to the banana mixture and stir with the spatula to fully combine. (This lightens the mixture, making it easier to fold in the remaining whipped cream without losing too much aeration.)

Add the remaining whipped cream in 2 to 3 additions, folding gently just to combine. Add all but 3 tablespoons of the crumbled wafer cookies to the mixture and gently fold them in until incorporated.

Pour the mixture into a 9-by-9-inch pan and spread into an even layer. Sprinkle the reserved vanilla wafers evenly on top. Cover the ice cream with plastic wrap, gently pressing the wrap into the surface of the ice cream, and transfer to the freezer.

Freeze the mixture until firm, at least 6 hours. Before serving, let the ice cream soften at room temperature for 10 minutes before scooping.

These easy to make vanilla wafers are done in under 30 minutes and require no chilling! Recipe includes a how-to video!

Vanilla Wafers

unsalted butter (softened (113 grams))

sugar ((133 grams))

egg (room temperature preferred)

all-purpose flour ((190 grams))

baking powder

Tablespoon milk

Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.

Combine butter and sugar in a mixing bowl and use an electric mixer to beat together until creamy and well-combined.

Add egg and vanilla extract and stir on medium/low speed until completely combined.

In a separate bowl, whisk together flour, baking powder and salt.

Add about half of the flour mixture to the butter mixture and stir on low-speed to combine.

Add milk and stir again on low speed until combined.

Finally, add remaining flour mixture and stir until combined.

Scoop dough into two-teaspoon sized scoops and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart. Lightly flatten with damp fingertips.

Bake on 350F (175C) for 12-14 minutes or until cookies are light golden brown around the edges.

Allow to cool for 5-10 minutes on baking sheet then transfer to cooling rack to cool completely. Enjoy!

https://embed.mediavine.com/videos/yg9vtt9bfauyjzrwg4ma

These vanilla wafers go perfectly with banana pudding, can be made in less than 30 minutes, and don't require chilling! Recipe includes a how-to video!

The Easiest Vanilla Wafers

Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It’s also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.

Orange Creamsicle Ice Cream Cake

(2 pints) orange sherbet or sorbet

vanilla ice cream

vanilla wafers (about 2 1/2 ounces 70 grams), plus more as needed

Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.

Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you’ve used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.

Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.

Some say that a Key lime’s juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd.

Key Lime Pie Bars With Vanilla Wafer Crust

(11-ounce) box vanilla wafers

sugar

420 milliliters condensed milk

lime

lime zest

confectioners’ sugar

Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.

Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.

Pour filling over crust (it’s O.K. if it’s still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.

Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.

If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won’t want to miss. The recipe, from Morgenstern’s Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You’ll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.

Strawberry Icebox Pie

strawberries (about 3 cups)

powdered gelatin

lemon juice

unsalted butter,

strawberries (about 2 cups)

vanilla wafers/45 grams,

Whipped cream, sweetened

For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.

To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don’t use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.

To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.

With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.

Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.

Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don’t press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.

Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.

With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.

Crisp, buttery, and melt-in-your-mouth good, my Homemade Vanilla Wafers recipe, also known as Nilla Wafers are perfect on their own or in other desserts!

How to Make Vanilla Wafers Recipe (Homemade Nilla Wafers)

(4 ounces 115 grams) butter, soft

(7 ounces 191 grams) powdered sugar

egg (, room temperature)

(6 ounces 170 grams) all-purpose flour

Preheat oven to 350°F (150oC). For this recipe, I did fan as there will be multiple trays in the oven and you will want them to bake evenly.

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps.

Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the mix curdles don&#039;t worry, just give it a good whisk to bring it back together.

Once combined, add the flour, vanilla, and salt and mix until it just comes together. Do not overmix.

The batter will be somewhat soft. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons). Keep cookies about 1 ½ inches apart as the batter will spread when baked.

Place in oven and bake for approximately 18-20 minutes or until golden.

Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.

My Homemade Vanilla Wafers recipe, also known as Nilla Wafers, is the perfect start to a new series for us called "Bold Baker Made." It's one of my recipes, made by the fans, FOR the fans! Follow along, then get the written recipe: https://bit.ly/VanillaWafersRecipe

Find out how to enter the NEXT Bold Baker Made episode: https://bit.ly/BakingCommunity

Vanilla wafers are under-appreciated — not only are they a classic cookie, but the rich, buttery cookie that’s just bursting with yummy vanilla also goes with so many desserts! You can’t have my Creamy Banana Pudding without a crisp nilla wafer, or my 15 Minute Banana Cream Pie (No Bake).  And, you can also use nilla wafers in my Homemade Strawberry Shortcake Bars! Honestly, for such a simple cookie, the sky’s the limit, so think out of the box (the prepackaged cookie box, specifically).

Homemade vanilla wafers are super easy to make, and they’re so much more flavorful than the kind you can pick up at the store. This nilla wafer recipe also earns bonus points because the cookies keep really well, so you can make them in advance for any of your nilla needs.

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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
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Homemade Nilla Wafers Made By Fans | Bold Baker Made

Whipped cream desserts are a light and lovely affair, especially at the end of a big meal like Thanksgiving. Some people love crunch, but the particular joy of this pudding lies in its voluptuous softness, as it needs to sit in the fridge overnight for the layers to cohere: vanilla cookies, caramel-fried apples and salted cinnamon whipped cream. It’s an airy fall dream in dessert form.

Caramel Apple Pudding

unsalted butter

apples (1 pound),

lemon juice (from 1 to 2 lemons)

dark brown sugar

kosher salt (Diamond Crystal)

whipping cream

Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.

Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don’t overbeat; you’re looking for a soft-set whipped cream that drapes rather than plops.

Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.

As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.

Fruity Cheesecake

vanilla wafers,

Tbsp. butter or margarine, melted

Tbsp. sugar

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Tbsp. flour

Sour Cream

pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

thawed COOL WHIP Whipped Topping

strawberries and sliced peeled kiwis

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.

Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.

A delicious nut crust, topped with a creamy caramel layer is a hand-held version of everyone's favorite dessert.

Caramel Cheesecake Bars

vanilla wafers, crushed (about 1-1/2 cups)

PLANTERS Pecans, divided

butter or margarine, melted

pkg. (11 oz.) KRAFT Caramels

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine wafer crumbs, 1/2 cup nuts and butter; press onto bottom of prepared pan. Refrigerate until ready to use.

Microwave caramels and cream in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring after each minute; pour over crust.

Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; sprinkle with remaining nuts.

Bake 30 to 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars.

Bring chocolate peppermint flavor together for a creamy layered dessert that's guaranteed to have Santa hurrying down the chimney. It's Chocolate-Peppermint Striped Delight and it can be all yours!

Chocolate-Peppermint Striped Delight

vanilla wafers, finely crushed (about 1-1/2 cups)

butter, melted

sugar, divided

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding

Combine wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

Beat pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.

Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

Be the life of your next party when you show up with Banana Cookie Balls. You'll be hard-pressed to find anyone who won't enjoy our Banana Cookie Balls.

Banana Cookie Balls

vanilla wafers, finely crushed (about 2 cups)

bananas

yellow food coloring

pecans

BAKER'S Semi-Sweet Chocolate, melted

Mix cream cheese, cookie crumbs and bananas until blended.

Shape into 36 (1-inch) balls. Mix white chocolate and food coloring. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts; drizzle with semi-sweet chocolate.

Bring a plate of these Tiramisu Cookie Balls to your next holiday cookie party. They're sure to be popular with your family and friends. These Tiramisu Cookie Balls are a cross between a tasty Italian dessert and today's hottest treat.

Tiramisu Cookie Balls

Tbsp. MAXWELL HOUSE INTERNATIONAL Vienna Café, divided

pkg. (4 oz. each) BAKER'S White Chocolate, melted

Mix cream cheese, wafer crumbs and 1 Tbsp. coffee until blended.

Shape into 36 (1-inch) balls. Freeze 10 min.

Mix white chocolate and remaining coffee. Dip cookie balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

Transform turtle candies into a delicious dessert with our Turtle Cookie Balls Recipe. Classic tastes of caramel, chocolate and nuts are combined with cream cheese for a soft and sweet bite of YUM! You'll be recreating this Turtle Cookie Balls Recipe for years to come.

Turtle Cookie Balls Recipe

vanilla wafers, finely crushed (about 2-1/3 cups)

Tbsp. caramel ice cream topping

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.

Sweeten up your day when you make these Chocolate-Dipped Peanut Butter Cookie Balls. These no-bake Chocolate-Dipped Peanut Butter Cookie Balls are perfect for potlucks, cookouts, family gatherings and more!

Chocolate-Dipped Peanut Butter Cookie Balls

butter or margarine, softened

peanut butter

vanilla wafers, finely crushed, divided (about 2-1/4 cups)

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (12 oz.), melted

Beat butter and peanut butter in large bowl with mixer until blended. Gradually add sugar, then 2 cups wafer crumbs, mixing well after each addition.

Shape into 42 (1-inch) balls; freeze 10 min.

Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining wafer crumbs. Refrigerate 1 hour or until firm.

Mmm, a creamy homemade banana pudding recipe! If you haven't had it in a while, you'll be glad to try our scrumptious-yet-smart Healthy Living version.

Top 32 vanilla wafers recipes from across the web

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Top 32 vanilla wafers recipes from across the web

The most viewed vanilla wafers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrusy Cheesecake

Maple-Pecan Bourbon Balls

Banana Cream Pie No-Churn Ice Cream

Vanilla Wafers

Orange Creamsicle Ice Cream Cake

Key Lime Pie Bars With Vanilla Wafe...

Strawberry Icebox Pie

How to Make Vanilla Wafers Recipe (...

Caramel Apple Pudding

Fruity Cheesecake

Caramel Cheesecake Bars

Chocolate-Peppermint Striped Deligh...

Banana Cookie Balls

Tiramisu Cookie Balls

Turtle Cookie Balls Recipe

Chocolate-Dipped Peanut Butter Cook...

Quick Homemade Banana Pudding Recip...

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Tiramisu Cheesecake

Tiramisu Mousse Cheesecake

Rice Pudding Cheesecake

Southern Style Banana Pudding with ...

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Hawaiian Pineapple Cheesecake with ...

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Frozen Layered Sorbet Torte

Vermont Maple-Pumpkin Pie

Vanilla Wafers

Homemade Banana Pudding Cups

Banana Pudding

Homemade Gluten Free Vanilla Wafers

The most viewed vanilla wafers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine