S'mores Ice Cream Cake
- Source
- Kraft recipe card
- Serves
- 11
- Prep
- 30 min
- Cook
- 5 hr 12 min
Ingredients
- 14 graham crackers, divided
- 1/4 cup butter, melted
- 2 Tbsp. sugar
- 1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate
- 1 tub (8 oz.) COOL WHIP Whipped Topping (do not thaw)
- 1 container (1-3/4 qt.) chocolate ice cream, softened
- 1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided
- 2 Tbsp. milk
Steps
- HEAT oven to 325°F.
- CRUSH 8-1/2 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 9-inch springform pan. Bake 12 min. or until lightly browned. Cool completely.
- MEANWHILE, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 min. Spread chocolate mixture over crust. Stand cracker rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until filling is firm.
- COVER with ice cream. Freeze 4 hours or until ice cream layer is very firm. When ready to serve dessert, reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. 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 marshmallows are golden brown. Remove rim of pan before serving dessert.
Notes
Kraft Kitchens Tips — Size-Wise: Celebrate your next special occasion with this delicious ice cream cake that features flavors of the campfire classic. And as a bonus, it makes enough to serve a crowd.