Roll out crackers with a rolling pin on a sheet of Reynold's Wrap, then mix by hand with softened margarine.
Save 3/4 cup for dessert topping.
Spread in bottom of cake pan and pat down.
Mix together ice cream, vanilla pudding and milk, then layer it in pan on top of crackers.
Mix Dream Whip and spread on top of pudding mixture.
Sprinkle the leftover 3/4 cup crackers on the top and enjoy!
Crush crackers and mix with margarine.
Reserve 1 cup mixture for topping.
Press remaining crumbs into bottom of 9 x 13-inch cake pan.
Blend pudding and milk together.
Add ice cream and mix until smooth.
Pour over crumbs.
Spread whipped topping over ice cream mixture.
Sprinkle the 1 cup crumbs and chopped peanuts on top.
Cover and place in freezer.
Remove from freezer for several minutes before serving.
Can also use chocolate pudding and ice cream or make 1 layer chocolate and 1 layer vanilla.
Set ice cream out to soften.
Crush 60 Ritz crackers.
Melt butter and pour over crackers.
Reserve about 3/4 to 1 cup cracker mixture.
Press remaining crackers into 9 x 13-inch pan.
Stir ice cream, pudding, milk and Cool Whip together.
Pour ice cream mixture into 9 x 13-inch pan.
Sprinkle remaining cracker mixture on top of dessert.
(Note:
Any flavor of ice cream and pudding can be used.) Refrigerate 1 hour before serving.
Melt butter and add to crushed Ritz crackers.
Pat into a 9 x 13 1/2-inch pan and freeze.
Beat softened ice cream, pudding and water until smooth.
Add ice cream mixture to crust and freeze. Add whipping cream (or Cool Whip) for topping.
Crush crackers; add melted margarine with crackers and refrigerate for 1/2 hour.
Stir ice cream, pudding and milk together; pour over crackers.
Spread Cool Whip over ice cream. Place in refrigerator or freezer.
Use 9 x 12 cake pan.
Press Oreos into bottom of a 9 x 13-inch pan, which you have sprayed with Pam.
In large bowl, mix ice cream and prepared pudding.
Layer nuts, Cool Whip and chocolate bars over top. Freeze until hard.
Serves 12 to 15.
(May use many different combinations of ice cream, pudding and candy bars.)
Preheat oven to 350\u00b0F.
Melt butter in baking dish in microwave or oven.
Mix cracker crumbs with melted butter and place into 350\u00b0F oven. Bake for 5 minutes.
Meanwhile, mix pudding with milk.
Add softened ice cream to pudding and milk and mix well with mixer.
Remove crumbs and reserve 1 cup.
Spread crumbs in bottom of dessert bowl.
Add pudding to bowl and top with reserved crumbs.
Refrigerate until set.
Mix together the cracker crumbs and melted butter or oleo; save 1/2 cup for top.
Pat into a 9 x 13-inch pan.
Mix the pudding with the milk.
Add more coconut.
Soften the ice cream; mix in pudding mixture.
Press sugar, butter and crackers into 9 x 13-inch pan.
Mix ice cream, pudding and milk.
Pour into pan over crackers.
Pour large Cool Whip over ice cream mix.
Top with crushed crackers. Chill and serve.
Thoroughly blend milk and ice cream in a bowl.
Add pie filling; mix.
Beat slowly with rotary beater or at low speed of electric mixer until blended, about 1 minute.
Pour immediately into pie crust.
Chill until set, about 3 hours.
Garnish with prepared or thawed frozen whipped topping, if desired.
Crush crackers fine.
Save 1/2 cup for topping.
Mix crackers and oleo.
Spray pan with Pam.
Line pan with crumb mix.
Press down.
Mix ice cream, pudding and milk with beater.
Spread mixture in pan and refrigerate for several hours.
Spread Cool Whip on top. Sprinkle remainder of cracker crumbs on top.
Will make a 9 x 13-inch cake or 2 square 7 x 7-inch cakes.
Can be frozen.
(Cover to freeze.)
Preheat oven to 350 degrees F (175 degrees C).
Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.
Mix butter and crushed cookies.
Bake for 12 minutes at 350\u00b0, then cool about 10 minutes.
Mix together pudding, milk and ice cream and spread on crust.
Let stand in freezer overnight.
Mix margarine with crumbs and press into 13 x 9-inch pan.
Mix 1/2 of 1/2-gallon ice cream, pudding and milk.
Beat 4 minutes. Spread on Ritz crackers.
Top with Cool Whip.
Sprinkle with crumbs.
Chill in refrigerator, if using same day, or freeze up to 4 months.
llow to cool.
Combine ice cream, pudding mix and milk; beat at
Mix together crackers and melted margarine.
Save 3/4 cup for topping.
Put remainder on bottom of 9 x 13-inch pan.
Beat with mixer until smooth ice cream, pudding and 1 1/2 cups milk.
Pour over cracker crumbs that you pressed down.
Chill 2 hours or make day before.
Add 8 ounces Cool Whip and sprinkle with remainder crumbs on top.
Mix cracker crumbs with melted butter.
Save 1/2 cup crumbs for topping.
Press into 13 x 9-inch glass dish.
Mix together pudding and milk.
Add softened ice cream.
Blend well.
Pour on crackers in pan.
Top with Cool Whip and reserved cracker crumbs.
Mix together cracker crumbs, oleo and sugar.
Reserve 1/2 cup. Press remaining crumbs in 9 x 13-inch pan.
Combine pudding mix and milk.
Add softened ice cream and mix.
Spread over crumbs. Spread softened Cool Whip on top of this.
Add 1/2 cup crumbs. Refrigerate several hours before serving.
Combine well in a bowl, the milk and the softened ice cream --.
Add the pudding and pie filling and beat on low with electric mixer for 1 minute --.
Pour into the crust and freeze 3 hours to set; it's as simple as that!
Crush crackers and save
1/3 cup.
Melt 1 stick oleo in 9 x 13-inch pan; add
crackers; mix and pat into pan.
Mix ice cream, pudding
and milk
and
pour
over
crackers.
Put
in refrigerator, not freezer, until it sets.
Spread with a layer of Cool Whip and
sprinkle
1/3
cup
crushed crackers on top. Refrigerate.