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.