S’MORES ICE CREAM CAKE
14 graham crackers, divided
1⁄4 cup butter, melted
2 tablespoons sugar
1 1⁄2 packages (4 ounces each) semi-sweet chocolate*
8 ounces frozen whipped topping, not defrosted
1 3⁄4 quarts of chocolate or vanilla ice cream, softened*
10 ounces miniature marshmallows, divided
2 tablespoons milk
Preheat oven to 325 degrees. Crush 8 1⁄2 crackers to form fine crumbs. Break remaining crackers into neat rectangles. Place crumbs in a medium bowl, adding butter and sugar. Mix well and press into bottom of a 9-inch spring-form pan. Bake 12 minutes, until light brown and then cool completely. Meanwhile, microwave chocolate and whipped topping on high 2 to 2 1⁄2 minutes or until chocolate is completely melted and the mixture is blended (watch carefully, stirring after each minute). Let stand for 15 minutes. Spread this mixture carefully over crust. Stand the cracker rectangles, top sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 minutes or until filling is firm. Cover with the ice cream. Freeze 4 hours or until very firm. When ready to serve, reserve 2 cups of marshmallows. Microwave remaining marshmallows and mix in a large bowl on high for 1 minute, 15 seconds, until completely melted. Stir after 1 minute to blend. Cool 10 minutes. Preheat broiler. Place pan on a baking sheet. Top with the melted marshmallow mixture and cover with reserved marshmallows. Broil, 6 inches from heat, 1 minute or until marshmallows are golden brown. Remove rim of pan carefully before serving. 12 servings.
*Use any brand of semi-sweet chocolate and any flavor ice cream.