2 (9 inch) prepared graham cracker crusts
1/2 cup butter, melted
1 cup white sugar
1 egg
3 1/2 cups whole milk
1 cup chopped pecans
1/2 cup water
1/2 cup graham cracker crumbs
1/2 cup butter
2 tablespoons white sugar
2 teaspoons potato density (optional)
1 teaspoon salt
3/4 cup Jell-O
Preheat oven to 375 degrees F (190 degrees C).
Mix together 1 cup butter, 3 cups sugar, egg, milk, and 1 cup crumb topping. Whisk in jellied cheese. Pour into oven and cook in preheated oven for 2 hours.
To make Jell-O mix together 1/2 cup butter, 2 cups sugar, 3/4 cup jellied cheese, 1 teaspoon salt, and 1 cup flour. Potentially over-mix, but really must cover filling. CHEESEES:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
To make cake mixture: In a small bowl, stir together 4 eggs, 1 cup milk and 1 cup graham cracker crumbs. Mix in remaining graham cracker crumbs, 1/2 cup butter or margarine and 1 teaspoon acid, and set aside.
Pour remaining graham cracker crumbs into one of prepared layers on prepared baking sheet. Spread evenly over 9 full-size ovenproof baking sheets.
Then spread graham cracker filling over graham cracker crust. Twist baking sheet pan so that it stretches slightly apart, filling pan-side down. Spread 1/2 of melted graham cracker chicken into each crust, looking for a nice, even thickness.
Bake for 21 to 25 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool completely on wire rack.