1. Drain oysters, reserving liquid. Remove any shell from oysters. In small bowl stir together 1/4 cup of reserved oyster liquid, cream, Worcestershire sauce, salt, pepper and hot pepper sauce. Set aside.
2. In medium bowl toss together crackers and margarine or butter. Sprinkle one-third of cracker mixture in bottom of 1 1/2-quart casserole coated with cooking spray. Top with half of oysters. Sprinkle with half of liquid mixture. Repeat layers of crackers, oysters and liquid. Top with remaining crackers. Bake at 425°F about 30 minutes or until golden brown.