Ingredients

The following ingredients have 5 Servings
  • 1 1/4 cup graham cracker crumbs
  • 5 tbsp butter, melted
  • 4 tbsp sugar
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/2 cup cocoa
  • 1 tsp vanilla extract
  • 8 oz Cool Whip (or homemade whipped cream)
  • 2 1/2 cups mini marshmallows
  • chocolate sauce
  • handful of mini chocolate chips, optional

Instruction

  • 1. Place mini marshmallows onto a cookie sheet lined with parchment paper. Space them out as best you can so they don’t stick together too much.
  • 2. Bake at 350 degrees on convection bake for 5-7 minutes or until browned.
  • 3. Remove from oven and set aside to cool.
  • 4. Line a 9×9 cake pan with parchment paper that sticks up above the sides.
  • 5. Combine graham cracker crumbs, butter and sugar.
  • 6. Press graham cracker mixture into the bottom of the pan.
  • 7. Mix together cream cheese, sugar and milk. It will be lumpy.
  • 8. Add cocoa and vanilla and mix well.
  • 9. Fold in cool whip.
  • 10. Fold about half of the marshmallows into the ice cream mixture. If they stuck together when toasted, pull them apart as best you can.
  • 11. Spread ice cream into an even layer on top of the graham cracker crust.
  • 12. Top ice cream with remaining toasted marshmallows, chocolate sauce and mini chocolate chips, if using.