For a cool treat on a hot day, check out this terrific make-ahead dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h5m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, mix crust ingredients. Firmly press in bottom of ungreased 13x9-inch pan. Bake 10 minutes or until browned. Cool 15 minutes.
- Spoon 4 cups of the ice cream over cooled crust, spreading evenly. Spoon 1/3 cup of the hot fudge topping into small microwavable bowl; cover and refrigerate. Microwave remaining topping in uncovered jar on High 1 minute or until softened. Stir topping; spoon and spread over ice cream in crust. Spoon and spread remaining 4 cups ice cream over topping. Freeze until firm, 4 hours or overnight.
- Set oven control to broil. Top dessert evenly with marshmallows. Broil 1 to 2 minutes or until marshmallows are lightly browned. Freeze cake 3 hours.
- Before serving, microwave reserved 1/3 cup hot fudge topping uncovered on High 10 seconds. Stir; drizzle topping over dessert. Let stand 5 minutes before serving.
Nutrition Facts : Calories 430, Carbohydrate 63 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 44 g, TransFat 1/2 g
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