Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Creamy Delight Bars




Source of Recipe


ConAgra Foods


List of Ingredients




1-1/2 cups Blue Bonnet�-stick, divided
1 large egg
1 cup granulated sugar
5 ounces evaporated milk
1 cup graham cracker crumbs
1 cup sweetened shredded coconut
1 cup chopped walnuts
1 pound graham crackers, (1 box)
2 tablespoons whole milk
2 cups powdered sugar
1 teaspoon vanilla extract



Recipe



To prepare bars: In a small saucepan, combine 1 cup Blue Bonnet�, egg, sugar and evaporated milk. Bring to a boil over medium-low heat, stirring constantly. Remove from heat and set aside to cool.
To the cooled mixture, add graham cracker crumbs, coconut and walnuts; stir to combine.
Line the bottom of a 13-inch by 9-inch pan with whole graham crackers in a single layer, breaking pieces apart to fit. Pour the cooled mixture over graham crackers and spread to cover. Top with another single layer of graham crackers and press lightly into filling and set aside.
To prepare topping: In a large bowl, combine 1/2 cup Blue Bonnet�, milk, powdered sugar and vanilla.Using an electric mixture, beat on high speed until smooth. Spread topping over graham crackers.
Cover with plastic wrap and refrigerate overnight. Slice and serve.