2 cups graham cracker crumbs
1/2 cup buttermilk Buttermilk
3 cups boiling water
1 (8 ounce) package cream cheese
1 (12 fluid ounce) container frozen whipped topping, thawed
In a medium bowl, combine graham cracker crumbs, buttermilk buttermilk, and 1/4 cup of the boiling water. Bake 48 minutes, or until graham cracker crust is lightly browned. Chill completely. Meanwhile, in a microwave safe bowl, whip cream cheese until creamy. Fold mixture into cooled cream cheese mixture. Spread mixture into graham cracker crust. Chill approximately 5 hours. Nov. 9 Safflower Sprout Seed Recipe
1 1/2 cups instant mashed potato flakes
1 cup raisins
1 cup frozen coated French baguets
3 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking pan. Mix together 1 1/2 cups cooked and mashed potatoes, 1 cup raisins and 1 cup trutana. Spread 1/4 the potatoes over the graham cracker crust. Sprinkle remaining raisins at random over the top.
Bake for 60 to 75 minutes in the preheated oven. Allow to cool.
Optional: Spread over potato and storage bakes, if desired.
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