Graham cracker crumbs are baked into cake layers that are filled and topped with whipped cream and walnuts for an impressive dessert.
What You Need
Original recipe yields 16 servings
2 egg s, separated
2 Tbsp. margarine or butter, softened
3/4 cup sugar
2 cups finely crushed graham crackers (about 14 whole grahams)
2 tsp. CALUMET Baking Powder
1/8 tsp. salt
1 cup milk
1 tsp. vanilla
1 cup whipping cream, whipped
1/3 cup chopped PLANTERS Walnuts
Add To Shopping List
Let's Make It
Preheat oven to 350°F. Beat egg yolks, margarine and sugar in large bowl with electric mixer on medium-high speed until well blended. Combine graham crumbs, baking powder and salt. Add to egg mixture alternately with the milk, beating until well blended after each addition. Blend in vanilla.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to graham mixture; stir gently until well blended. Pour evenly into 2 greased 8-inch round cake pans.
Bake 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
Place 1 of the cake layers on serving plate; spread top of cake layer with half of the whipped cream. Sprinkle with half of the walnuts; cover with remaining cake layer. Spread top with remaining whipped cream; sprinkle with remaining walnuts. Store in refrigerator.
Save 4 grams of fat per serving by substituting 1 thawed 8-oz. tub COOL WHIP Whipped Topping for the whipped cream.
Substitute PLANTERS Pecans for the walnuts.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.