Strawberry S’more Ice Cream Cake Recipe

Name: Strawberry S’more Ice Cream Cake
Prep time: 35 min
Cook time: 7 h 30 min
Total time: 8 h 5 min
Yield: 12 servings
Ingredients: 1 1/2 cups graham cracker crumbs (24 squares); 3 tablespoons sugar; 1/4 cup butter or margarine, melted; 1/2 gallon (8 cups) strawberry ice cream, slightly softened; 1 jar (16 oz) hot fudge topping; 2 cups miniature marshmallows (from 10.5-oz bag)

Ingredients

1 1/2 cups graham cracker crumbs (24 squares)
3 tablespoons sugar
1/4 cup butter or margarine, melted
1/2 gallon (8 cups) strawberry ice cream, slightly softened
1 jar (16 oz) hot fudge topping
2 cups miniature marshmallows (from 10.5-oz bag)

	PREP TIME 35m	COOK TIME 7h30m	TOTAL TIME 8h5m
YIELD 12 servings

Instructions

Heat oven to 350°F.
In medium bowl, mix crust ingredients.
Firmly press in bottom of ungreased 13x9-inch pan.
Bake 10 minutes or until browned.
Cool 15 minutes.
Spoon 4 cups of the ice cream over cooled crust, spreading evenly.
Spoon 1/3 cup of the hot fudge topping into small microwavable bowl; cover and refrigerate.
Microwave remaining topping in uncovered jar on High 1 minute or until softened.
Stir topping; spoon and spread over ice cream in crust.
Spoon and spread remaining 4 cups ice cream over topping.
Freeze until firm, 4 hours or overnight.
Set oven control to broil.
Top dessert evenly with marshmallows.
Broil 1 to 2 minutes or until marshmallows are lightly browned.
Freeze cake 3 hours.
Before serving, microwave reserved 1/3 cup hot fudge topping uncovered on High 10 seconds.
Stir; drizzle topping over dessert.
Let stand 5 minutes before serving.