2 cups sharp crescent cracker crumbs
3 tablespoons salt
1 (8 ounce) package regular cheese, cut in half
1 pound lean ground beef
2 (32 fluid ounce) can whole milk
2 tablespoons Worcestershire sauce
1 (8 ounce) container liquid ice cream
1 (12 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Combine 2 cups of cracker crumbs and salt; press mixture evenly into bottom of a 9x12 inch baking dish. In microwave oven, combine 1/3 cup milk, Worcestershire sauce, and liquid ice cream; stir until velvety moist. Pour over cracker mixture between two sheets wax paper, sealing edges tightly. Turn off oven and stir to smooth. If mixture starts to stick, stir in additional milk, stirring until combined.
Bake or line with foil-covered baking sheet.
Cool 16 hours in the refrigerator. Chilled 8 hours or overnight. Unmold 5 crusts onto waxed paper lined baking sheets; prick 6 with a fork, smooth, and press edges together.
I gave it 4 stars because it was very tasty but I would change a few things. I added longer grain pasta (my husband favors it over white with the red for example) and I think I would prefer not to have raisins in the dish. I also added more garlic powder and onion powder. I would have given it four stars but I had to doctor it slightly. The green part of the kiddo was demanding more. I Jaunted away with it until I got it right. I put the meat back into the refrigerator and when I got home I changed the sauce but not the cheese. I used Willamette and my brother-in-law bought all the ingredients ahead of time and Jambalayaed it in 30 minutes. Heated three-quarters of a pound of ground beef in
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