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Blogger News: S’mores Ice Cream Cake 4.8.16

The ice cream inside the cake stays frozen while the s'mores topping toasts golden brown. Don't ask how - just say wow.

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What You Need

 
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
 
 
 
Make It
 
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.

Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. When ready to serve dessert, reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.

Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Remove rim of pan before serving dessert.


Source: BlogsRelease
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