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
S’mores Ice Cream Cake
Prep Time: 30 min
Total Time: 5 hr. 12 min
Servings – 11
- 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.