This is a Kraft recipe.
- 32 Graham wafers, divided
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 6 ounces semi-sweet chocolate
- 3 cups Cool Whip – not thawed
- 1 tub (1.66L) chocolate ice cream, softened (we used Oreo ice cream and apparently our tubs of ice cream here are a little smaller, at 1.5L)
- 250g mini marshmallows
- 2 tablespoons milk
1. Crush 20 Graham wafers into fine crumbs. In a bowl, mix the crumbs with the melted butter and sugar. Press onto the bottom of a 9 inch spring form pan. Bake 12 minutes or until lightly browned. Cool completely.
2. Meanwhile, break the remaining wafers into smaller rectangles along the lines.
3. Melt the chocolate and Cool Whip (original recipe said in a microwave, but we did it on the stove). Let stand 15 minutes. Spread chocolate over base. Stand the remaining wafer pieces up, around the edge of the pan. Freeze 20 min.
4. Cover with the ice cream and freeze 4 hours.
5. Reserve 2 cups of marshmallows. Melt the remaining marshmallows along with the milk (again the original recipe says in the microwave, but we did it on the stove). Cool 10 minutes. Top cake with melted marshmallows then sprinkle the 2 cups marshmallows on top.
6. Preheat oven broiler. Broil 6 inches from heat for 1 minute or until marshmallows are toasted (we put our cake back in the freezer for 10 minutes after this, because the ice cream was melting slightly). Remove rim of pan before serving.
Verdict: This was a ridiculously delicious cake. A part of me wonders why bother with the melted chocolate layer on the bottom, especially if we went with the original recipe and used chocolate ice cream, and why have a melted marshmallow topped with more marshmallows, but since it tasted so good it was kind of hard to criticize.