Crush ritz crackers.
Melt butter in 9 x 13 glass dish in microwave.
Spread crackers on top of melted butter.
Bake 350 - 10 minutes.
Crush the Ritz crackers.
Save 1/4 cup for spreading on top. Melt oleo and mix with the cracker crumbs.
Press into a 9 x 13-inch pan.
Melt yogurt or ice cream.
Mix pudding with the yogurt or ice cream.
Spread over the crust and top with Cool Whip.
Put 1/2 cup of crackers on top.
Refrigerate for several hours before serving.
Spread peanut butter on about 3 dozen Ritz crackers and top each with another Ritz cracker.
In top of double boiler, melt 3 tablespoons Crisco.
Add white chocolate and stir until melted. Drop Ritz sandwiches, one at a time, into melted chocolate, using a spoon to turn and coat.
Put on wax paper to cool.
Cook milk and dates slowly until thick.
Let cool and add some chopped nuts.
Put on Ritz crackers and place on cookie sheet. Bake in a 350\u00b0 oven for 8 minutes.
Remove from oven and cool. Ice with frosting of:
Combine first 3 ingredients in saucepan.
Boil 3 minutes.
Lay Ritz crackers side by side on jelly roll pan.
Sprinkle with pecans.
Pour butter/sugar mixture over crackers.
Bake 10 minutes at 350\u00b0.
Remove from oven.
Let cool approximately 5 to 10 minutes.
Remove from pan and place on serving tray.
Take 1 package of chocolate bark.
Place in large bowl and microwave for 1 1/2 to 3 minutes until smooth and creamy.
Take 2 Ritz crackers and spread peanut butter as if to make a sandwich. Dip the \"sandwich\" into the melted bark.
Place on wax paper after dipped.
Let cool for about 15 to 25 minutes.
Soak
chicken
in
milk.
Crush
Ritz crackers and toss with salt, pepper, cheese and parsley.
Roll chicken pieces in cracker mixture.
Place chicken in greased 9 x 13-inch baking dish and top
with
a
piece
of butter.
Add just enough hot water to cover
the\tbottom of the baking dish.
Bake at 350\u00b0 for
1/2 hour, uncovered.
Cover with foil and continue baking for 1/2 hour.
Cook broccoli; drain.
Place in casserole dish.
Crumble Ritz crackers on top of broccoli and melted butter.
Place shredded cheese on top.
Place in oven until cheese melts.
In a saucepan, combine the sugar and water.
Bring to a rolling boil.
Drop in 20 Ritz crackers (do not break them up).
Boil for 2 minutes.
Pour into an unbaked 8-inch pie shell.
Dot with butter and sprinkle with cinnamon.
Cover with top crust.
Bake in a 400\u00b0 oven for 10 minutes.
Then bake at 350\u00b0 for 20 minutes.
O BOIL.
DROP WHOLE RITZ CRACKERS INTO MIXTURE (SLOWLY)- DO NOT
Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
Spread 1 teaspoon Marshmallow Creme on remaining crackers.
Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.
Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.
Crush the Ritz crackers and the sugar and melted butter and press into the bottom of a 9 x 13-inch pan.
Mix together the lemonade, milk and Cool Whip and pour over the Ritz crackers.
If you wish, you can save a few of the crushed crackers and sprinkle a few on top of the dessert.
This is a very cool and refreshing dessert!
Preheat oven to 450\u00b0F.
Pour Ritz crackers into plastic bag and crush until they are all crumbs.
Mix mayonnaise with dry ranch dressing.
Coat chicken breasts in mayonnaise mixture first, and then in crushed crackers.
Bake for 20-30 minutes or until chicken is done throughout.
Beat egg
whites
stiff
and add sugar; then add baking powder, vanilla, pecans and crackers.
Pour into a greased 9 x 13-inch baking dish.
Bake
at 350\u00b0 for 25 minutes.
When cool prepare Dream Whip
as directed on box.
Mix with cream cheese and pineapple
and
spread
over
dessert;
refrigerate.
Will keep several days.
Crush Ritz crackers and mix with sugar.
Melt margarine and pour over crackers and sugar mix.
Mix and pat into 9 x 13-inch Pyrex dish.
Bake at 350\u00b0 for 8 to 10 minutes.
Mix pudding with evaporated milk (follow box directions).
Spread pudding mix over crumb crust.
Cover with Cool Whip and sprinkle crumbled Heath bars over top.
Refrigerate and serve in squares.
Delicious Christmas or St.
Patrick's Day dessert ... or any day of the week!
Mix together crackers and margarine with fork.
Press into 9 x 13-inch pan.
Save 1/2 cup for topping.
Mix pudding and milk with mixer until smooth.
Add ice cream.
Beat until creamy.
Spread on top of Ritz crackers.
Refrigerate and let set.
Top with Cool Whip.
Sprinkle with remaining crackers.
Crush Ritz crackers, reserving 1/2 cup crumbs.
Stir melted margarine into remaining crumbs and press into a 9 x 13-inch pan. Chill.
Crumble Ritz crackers.
Add melted oleo and put in dish.
Mix pudding with the milk and ice cream.
Pour in dish and let stand 1 hour in refrigerator.
Top with Cool Whip and toasted coconut.
Soften ice cream and mix together with pudding mix and milk.
Melt butter.
Mix with crushed Ritz crackers and press into a 9x11\" pan as a crust(just on bottom).
Pour pudding mixture on top of crust.
Spread cool whip on top of that.
Refrigerate.
Combine Ritz crackers and oleo.
Save 3/4 cup crumbs.
Place remaining crumb mixture in 9 x 13-inch pan.
Combine milk and pudding and beat for 2 minutes.
Add ice cream to pudding.
Pour over crackers.
Spread Cool Whip over top.
Sprinkle crumbs over top.
Place in refrigerator or freeze.