Type what you have

Ingredients

• ✓ buttery cracker
• butter
• milk
• coconut cream pudding mix
• vanilla ice cream
• whipped topping

Instructions

1. 1 Combine 1 1/2 cups cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a glass or foil pan.
2. 2 Combine milk and pudding mixes in a large bowl; stir in softened ice cream. Pour over crust. Top with whipped topping and remaining 1 cup cracker crumbs. Cover and freeze, at least 2 hours.
3. 3 Remove from the freezer; allow to thaw. Cut into 24 pieces.

By Jo

Ingredients

• ✓ buttery cracker
• cooking spray
• olive oil
• onion
• garlic
• ham
• spinach
• cream cheese
• swiss cheese
• chicken breast
• salad dressing
• toothpick
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, 1 to 3 minutes. Add ham and spinach; stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Mix in Swiss cheese and set filling aside.
3. 3 Cut each chicken breast to 1/2-inch thickness and place in a large bowl. Pour Italian dressing over chicken and stir to coat. Place 1 chicken breast on a cutting board and use a mallet to pound thinner. Add about 1/4 of the filling, fold chicken over to form a packet, and seal with toothpicks. Repeat with remaining chicken breasts and filling.
4. 4 Combine crushed crackers and Cheddar cheese in a medium bowl. Press stuffed chicken breasts into cracker mixture until coated all over and place on the prepared baking pan.
5. 5 Bake in the preheated oven for 45 minutes. Remove from the oven and let sit for 10 minutes before removing chicken to a serving platter to allow filling to set up. Remove the toothpicks before serving.

By Julie