Ingredients: |
Ingredients: 14 graham crackers, divided ¼ c. butter, melted 2 TBPS sugar 1½ pkg. (4oz each) Baker's Semi-Sweet Chocolate 1 tub (8oz) Cool Whip, do not thaw 1 container (1¾ qt.) chocolate ice cream, softened 1 pkg. (10oz) mini marshmallows, divided 2 TBSP milk
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Directions: |
Directions:Heat oven to 325º. Crush 8½ crackers to form fine crumbs, break remaining crackers into rectangles. Place cracker crumbs in medium bowl, add butter and sugar. Mix well. Press onto bottom of a 9inch springform pan. Bake 12 minutes or until lightly browned. Cool completely. Meanwhile, microwave chocolate and Cool Whip on high 2 to 2½ minutes or until chocolate is completely melted and mixture is blended, stirring after each minute. Led stand 15 minutes. Spread chocolate mixture over crust. Stand cracker rectangles, top side facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until firm. Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. When ready to serve, reserve 2 c. marshmallows. Microwave remaining marshmallows and milk in large bowl on High 1 min, 15 seconds or until completely melted and mixture is well blended, stirring after 1 minute. Cool 10 min. Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until golden brown. Remove rim of pan before serving. |