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!
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.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
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!
Crush Ritz crackers.
Melt margarine.
Mix together.
Line bottom of pan with mix.
Save 1/4 cup mix for top of dessert.
Mix together milk, pudding and ice cream.
Pour into pan.
Chill 1/2 hour.
Mix
crushed crackers and melted margarine; reserve 1/2 cup for top
of dessert.
Press in 13 x 9-inch pan and bake at 375\u00b0 for 5 minutes.
Cool.
mix together Ritz crackers, melted butter, and powdered sugar. reserve 1/2 cup for topping.
press into the bottom of an 8x8 baking dish.
in a bowl combine condensed milk, cool whip and lemonade until blended.
pour over crust.
sprinkle the top with reserved topping.
freeze overnight and serve frozen.
Crush Ritz
crackers.
Melt
margarine;
pour over Ritz cracker crumbs.
Press
into
a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.\tMelt
1/2
gallon ice cream in a large bowl. Add fresh milk and chocolate pudding; combine thoroughly.
Pour into
cooled
crust and freeze.
Top with Cool Whip; sprinkle with chopped nuts.
Return to freezer.
Crush Ritz crackers, reserving 1/2 cup crumbs.
Stir melted margarine into remaining crumbs and press into a 9 x 13-inch pan. Chill.
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.
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.
Mix butter
and
Ritz
crackers
and put 1/2 into bottom of pan. Whip 3/4
cup milk with 1 box pudding until thick.
Blend in 1/2 gallon ice
cream
with
pudding.
Top with remaining cracker crumbs.
Keep in refrigerator or freezer.
Whip 3 egg whites with baking powder until almost stiff. Slowly add sugar and beat until peaks.
Fold in pecans and Ritz. Bake in greased pie pan for 30 minutes at 325\u00b0.
Cool.
At serving time put on strawberries and Cool Whip.
Serves 6.
Melt oleo, mix with crushed Ritz crackers; pat in 9x13-inch pan. Bake 10 min at 350\u00b0F.
Cool.
Add 1 1/2 cups milk to pudding; mix 2 minutes.
Blend softened ice cream into pudding mix with slow beater or fold into mixture.
Pour into pan.
Spread Cool Whip over whole thing.
Sprinkle with more crushed Ritz crackers.
Put in refrigerator.
Put 60 Ritz crushed crackers mixed with melted butter in 13 x 9-inch cake pan.
Mix vanilla instant pudding with milk until thick.
Add softened butter pecan ice cream.
Add Cool Whip on top.
Top with toasted coconut.
Crush Ritz crackers. Melt butter and mix with crumbs in a 13 x 9 pan.
Mix
graham cracker crumbs and Ritz cracker crumbs with melted margarine.
Press\tinto
13
x 9-inch glass casserole. Bake at 350\u00b0 for 10 minutes and cool.
Mix ice cream with milk and pudding.
Pour
over crust.
Top with Cool Whip.
Sprinkle crushed Heath bars on top.\tFreeze.
Press into a 9 x 13-inch pan.