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Strawberry S’more Ice Cream Cake
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Prep Time:
35 minutes
Total Time:
8 hours 5 minutes
Try this refreshing make-ahead dessert for a delicious way to beat the heat.
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)
Instructions:
  • Preheat the oven to 350°F. Combine the crust ingredients in a medium bowl and firmly press onto the bottom of an ungreased 13x9-inch pan. Bake for 10 minutes or until browned. Allow to cool for 15 minutes.
  • Spread 4 cups of ice cream evenly over the cooled crust. Place 1/3 cup of hot fudge topping in a small microwavable bowl and refrigerate. Microwave the rest of the topping in an uncovered jar on High for 1 minute or until softened. Stir the topping and spread it over the ice cream in the crust. Spread the remaining 4 cups of ice cream over the topping. Freeze until firm, for 4 hours or overnight.
  • Preheat the oven to broil. Evenly coat the dessert with marshmallows. Broil for 1 to 2 minutes until the marshmallows are lightly browned. Freeze the cake for 3 hours.
  • Microwave 1/3 cup hot fudge topping uncovered on High for 10 seconds. Stir and drizzle over dessert. Let it stand for 5 minutes before serving.

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