6Ingredients
1560Calories
45Minutes

Ingredients

  • 2 packages graham crackers (18 rectangles of)
  • 2/3 cup unsalted butter (melted)
  • 12 ounces chocolate fudge sauce (jars of)
  • 1 1/2 quarts chocolate ice cream
  • 2 1/2 cups mini marshmallows
  • 1 quart vanilla ice cream

Directions

  1. Grind graham crackers into fine crumbs in a food processor. Add melted butter and blend. Press mixture evenly into a 9 inch spring form pan, coating the bottom and 2 inches p the sides. Freeze until solid, about 30 minutes.
  2. Spread half of the fudge sauce over the crust, refreeze, for about a half hour. Meanwhile, soften chocolate ice cream and stir in 1 cup marshmallows. Spread mixture over fudge and freeze until firm about a half hour.
  3. Spread reaming fudge over ice cream, freeze until firm, about a half hour, then spread softened vanilla ice cream, on top of the cake and freeze solid, it takes about overnight.
  4. Place oven rack 6 inches from broiler; heat broiler on high. top cake with remaining marshmallows. Place under broiler 1 to 2 minutes until marshmallows are toasted, then return to freeze. When firm cover with plastic wrap and freeze for about 6 hours or up to 3 days.
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NutritionView more

1560Calories
Sodium26%DV630mg
Fat115%DV75g
Protein39%DV20g
Carbs71%DV214g
Fiber24%DV6g

PER SERVING *

Calories1560Calories from Fat680
% DAILY VALUE*
Total Fat75g115%
Saturated Fat46g230%
Trans Fat
Cholesterol210mg70%
Sodium630mg26%
Potassium1010mg29%
Protein20g39%
Calories from Fat680
% DAILY VALUE*
Total Carbohydrate214g71%
Dietary Fiber6g24%
Sugars159g318%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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