Posted by Karen on April 06, 2001 at 15:09:56:
In Reply to: ISO: Ice Cream dessert that uses Ritz Crackers posted by Raven on April 06, 2001 at 14:52:28:
Ritz® Surprise
25 - 30 Ritz® crackers
1 gal vanilla ice cream
2 bx pistachio pudding
1 lb whip cream
1 pkg nuts, any type
5 t butter
Bake at 350 degrees. Time: 15 minutes.
Crush Ritz® crackers and mix with butter. Spread into a 9" x 13" pan and bake.
Let cool completely. Let ice cream soften and mix in 2 boxes pistachio pudding.
Spread over cooled Ritz® crumbs and top with Cool Whip® and nuts. Cover with
plastic wrap and freeze, 3 hours.
Cut and serve frozen.
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Ice Cream Pudding
60 Ritz or graham crackers
1/4 pound softened butter
2 small boxes instant pudding (3-3/4 ounces any flavor)
1-1/2 cups milk
1/2 gallon softened vanilla ice cream
Whipped topping
Roll crackers fine; reserve 3/4 cup for topping. Add remaining crackers to butter and mix well.
Pat into bottom of 9 x 13-inch pan for crust. Mix pudding and milk until thick, then add softened
ice cream and mix. Pour mixture over crumbs, top with whipped topping and reserved crumbs. Refrigerate.
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Ice Cream Dessert
Crust ingredients:
2 wax-paper packages Ritz crackers
1 cup unsalted peanuts, chopped
1 stick butter
1/2 cup sugar
Filling ingredients:
1/2 gallon vanilla ice cream, softened
1/2 cup milk
2 - 3-ounce packages instant vanilla pudding
Cinnamon or nutmeg (optional)
Melt the butter over low heat. Add the remaining crust ingredients and press into
the bottom of a loaf cake pan.
Stir the pudding mix gradually into milk until smooth. Gradually add to ice cream
and mix until smooth. Pour over crust. Sprinkle with cinnamon or nutmeg.
Refrigerate or freeze. Cut into squares.