1 1/2 cups milk
1/2 cup butter or margarine
1/2 cup margarine, softened
1/4 cup white sugar
1 (1 ounce) square unsalted butter
1 teaspoon vanilla extract
2 large marshmallows
1 (3 ounce) package instant vanilla pudding mix
1 (17 ounce) can beer, drained
In a large saucepan over medium heat, combine milk, margarine, sugar and butter. Bring to a full boil, stirring frequently, and cook, stirring constantly, for 1 minute. Remove from heat.
Stir in margarine and sugar. Whisk until well blended. Continue stirring until well blended.
Stir in marshmallows, one at a time. Mix thoroughly. Pour mixture into crust. Chill in freezer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Roll out paper cut into 1 inch squares to seal. Place crackers on a baking sheet. Spray a large 9 inch square pan with cooking spray. Pour boiling milk over crackers.
Bake 8 hours in the preheated oven or up to 12 hours in the oven, depending on the size of the crackers. Allow to cool completely, and then refrigerate cracker stuffing.