Ingredients
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- ⅓ cup sugar
- 1 package (12 oz.) semi-sweet chocolate chips
- 4 cups mini marshmallows, divided
- 1 cup 2% milk
- 1 cup crumbled graham crackers
- 1 container (1.5 qt.) Breyers® Chocolate Ice Cream
- 1 container (8 oz.) whipped topping
- ½ cup mini chocolate chips
Instructions
- You can make the graham cracker crumbs by using a food processor. We use about two full packages of graham crackers, a little less will work too.
- Combine graham cracker crumbs, melted butter and sugar in medium bowl; press into 13 x 9-inch glass or ceramic baking dish. Set aside.
- In a small microwave-safe bowl, microwave chocolate chips, 2 cups marshmallows and milk on HIGH 3 minutes or until completely melted, stirring once halfway through. Let cool for 10 minutes, then stir in remaining 2 cups marshmallows. Spread mixture over graham cracker crust; freeze 1 hour or until firm.
- Sprinkle crumbled graham crackers over chocolate layer. With scissors, cut carton from Breyers® Chocolate Ice Cream. Arrange the ice cream on its side, then cut crosswise into 4 equal slices. Arrange slices in baking dish over crumbled graham crackers, pressing to form an even layer. Cover and freeze 4 hours or overnight.
- Spread the whipped topping over the top just before serving. Sprinkle additional graham cracker crumbs and mini chocolate chips over the top, if desired.
Source : allrecipes.com
