5 cups graham cracker crumbs
1/2 cup butter
2 cups milk
1 (20 ounce) can nonfat evaporated milk
1 cup white sugar
3 eggs
1/4 cup sweetened condensed milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for top crust:
1 (9 inch) prepared cookie sheet
1/2 cup butter, chilled and diced
1 cup milk
3/4 cup nonfat evaporated milk
1 tablespoon white sugar for bottom crust:
3/4 cup butter, melted, 3 cups white sugar
1/2 cup water
1 tablespoon evaporated milk
1 tablespoon vanilla extract for icing:
1/3 cup confectioners' sugar for crumbs:
1/2 cup confectioners' butter, softened
1 egg
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3 crumbs
3/4 cup milk
1/2 teaspoon saltine cracker crumbs
1/3 cup creamy evaporated milk
1/2 cup butter
Mix together graham cracker crumbs and butter in a large bowl. Stir in milk and water until crumbs have dissolved. Turn out onto a bowl and POUR in milk and ice cream until creamy, about 2 minutes. Gradually stir in 1/2 teaspoon vanilla extract to taste and 2 cups of edible dried fruit. Cover and chill for several hours.
To the Second: In a large glass measuring cup, whisk together 3 cups sugar and 1/2 teaspoon saltine cracker crumbs until smooth. Stir in 4 cups of dry whole crumbs and 1/3 cup evaporated milk until crumbs are well blended. Fold in whipped topping. Pour mixture into a pastry shell and frost top and sides of pastry using a pastry bag. Cut into 1-inch pieces with cookie cutters. Chill at least 2 hours before serving.