Best Wafer Stacks Recipes

CREAM WAFER LEMON STACKS

Cream Wafer Lemon Stacks image

Impress your guests with these baked wafers layered with lemon curd and blueberry jam - a citrusy dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 20

Number Of Ingredients 11

Ingredients

2 cups Gold Medal™ all-purpose flour
1 cup butter, softened
1/3 cup heavy whipping cream
Sugar
Clear edible glitter, if desired
1 cup sugar
1 tablespoon grated lemon peel
1 cup lemon juice (about 5 large lemons)
3 tablespoons cold butter, cut-up
3 eggs, slightly beaten
1 cup blueberry jam

Steps:

In medium bowl, beat flour, butter and whipping cream with electric mixer on medium speed until smooth. Cover; refrigerate about 1 hour or until firm.
Heat oven to 375°F. On lightly floured surface, roll out one-third dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to use.) Using 1 1/2-inch cookie cutters, cut out dough into 60 desired shapes (at least 3 of each shape), gently pressing together and rerolling scraps as necessary.
With pancake turner, transfer cutouts to plate of sugar, turning to coat both sides. On ungreased cookie sheets, place cutouts 1 inch apart. Prick each cutout 4 times with fork. Bake 7 to 9 minutes or just until set but not brown. Sprinkle each wafer with 1/4 teaspoon glitter; remove from cookie sheets to cooling racks. Cool completely, about 1 hour.
Meanwhile, in 1 1/2-quart heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers; cool 30 minutes.
To make stacks, spread 1/2 teaspoon cooled lemon curd on tops of each of 20 wafers; spread 1/2 teaspoon jam on tops of each of another 20 wafers. Stack together; top each stack with the remaining 20 wafers, top side up.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 19 g, TransFat 0 g

WAFER STACKS

Wafer Stacks image

This recipe is in a box marked 1974 labeled Margret Mary. This would be one of my college friends who was a chef. She would make this for me and my roommates on a regular weekly routine.

Provided by Pat Duran

Categories Fruit Desserts

Time 15m

Number Of Ingredients 4

Ingredients

1 pkg vanilla wafers, any size package
1 pt whipping cream ,whipped or some cool whip
coconut, flaked
maraschino cherries, or other fruit

Steps:

1. Spread whipped cream on a wafer, then place another wafer on top and more whipped cream- repeat until four or five wafers are stacked. Sprinkle the stacks with coconut and place a cherry on top. Continue making stacks with remaining cookies and ingredients.
2. Note: You may want to use prepared coconut instant pudding in place of the whipping cream. Then put a dab of whipped cream on top then the cherry.