S'mores Ice Cream Cake

• 32 graham wafers, divided
• 1/4 cup butter, melted
• 2 Tbsp. sugar
• 6 oz. Baker's Semi-Sweet Chocolate
• 3 cups Cool Whip Whipped Topping (Do not thaw.)
• 1 tub (1.66 L) chocolate ice cream, softened
• 1 pkg. (250 g) Jet-Puffed Miniature Marshmallows, divided
• 2 Tbsp. milk

1. Heat oven to 325F.
2. Crush 20 wafers to form fine crumbs; place in medium bowl.
3. Add butter and sugar; mix well.
4. Press onto bottom of 9-inch springform pan.
5. Bake 12 min.
6. or until lightly browned.
7. Cool completely.
8. Meanwhile, use serrated knife to score lengthwise line down centre of each of the remaining wafers; break each wafer down scored line into 2 rectangles.
9. Microwave chocolate and Cool Whip in microwaveable bowl on HIGH 2 to 2-1/2 min.
10. or until chocolate is completely melted and mixture is blended, stirring after each minute.
11. Let stand 15 min.
12. Spread chocolate mixture over crust.
13. Stand wafer rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure.
14. Freeze 20 min.
15. or until filling is firm.
16. Cover with ice cream.
17. Freeze 4 hours or until ice cream layer is very firm.
18. Reserve 2 cups marshmallows when ready to serve dessert.
19. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min.
20. 15 sec.
21. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min.
22. Cool 10 min.
23. Heat broiler.
24. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows.
25. Broil, 6 inches from heat, 1 min.
26. or until marshmallows are golden brown.
27. Remove rim of pan before serving dessert.

graham wafers, butter, sugar, chocolate, chocolate ice cream, jet, milk

Taken from www.kraftrecipes.com/recipes/smores-ice-cream-cake-144981.aspx (may not work)