S'More Ice Cream Cake

• 2 cups graham cracker crumbs
• 1/2 cup Country Crock(R) Spread melted
• 1/3 cup sugar
• 12 ounces semi-sweet chocolate chips
• 4 cups mini marshmallows divided
• 1 cup 2% reduced-fat milk
• 1 cup graham cracker crumbs
• 1 1/2 quarts Breyers(R) Chocolate Ice Cream
• 8 ounces whipped topping

1. Combine graham cracker crumbs, melted Country Crock(R) Spread and sugar in medium bowl; press into 13 x 9-inch glass or ceramic baking dish.
2. Microwave chocolate chips, 2 cups marshmallows and milk in small microwave-safe bowl at HIGH 4 minutes or until completely melted, stirring once. Cool 10 minutes, then stir in remaining 2 cups marshmallows. Spread over crust; freeze 1 hour or until firm.
3. Sprinkle crumbled graham crackers over chocolate layer. With scissors, cut carton from Breyers(R) Chocolate Ice Cream. Arrange Ice Cream on its side, then cut crosswise into 4 slices. Arrange slices in baking dish, pressing to form an even layer. Cover and freeze 4 hours or overnight.
4. Frost with whipped topping just before serving. Sprinkle, if desired, with additional graham cracker crumbs.

graham cracker crumbs, country, sugar, semisweet chocolate chips, marshmallows, milk, graham cracker crumbs, breyers, topping

Taken from www.yummly.com/recipe/S_more-Ice-Cream-Cake-1317675 (may not work)