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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.
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