White Cookie Cake

Made  times
sal 28

"An easy and delicious way to use up old vanilla wafers. Similar to Graham Cracker Cake."
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1 h 30 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl cream the margarine and sugar. Beat in eggs one at a time. Mix in the crushed cookies, and coconut alternately with the milk. Stir in the applesauce.
  3. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until the top springs back when lightly touched.


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I believe the oven temp on this recipe must be wrong. I have had this cake in the oven for more than an hour now, and it still looks and is like raw dough! I'm going to increase it to 350 now ...

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