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1
Preheat the oven to 350 degrees F. Make the large graham crackers: Discard 3/4 cup of the cookie mix.
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2
Prepare the remaining mix as directed for cut-out cookies, adding the ground graham crackers.
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3
Divide the dough in half.
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4
Roll out each piece of dough into a 9 1/2-inch square on separate sheets of parchment paper; transfer the dough and parchment to 2 baking sheets.
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5
Bake the graham-cracker cookies until golden and set, 12 to 15 minutes.
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6
While still warm, trim the edges with a paring knife to make even 9-inch squares.
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7
Use a butter knife to score a perforated line across the middle of each cookie, then use a chopstick or skewer to make small holes as shown.
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8
Let cool completely.
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9
Using an offset spatula, spread the fudge sauce into a wavy pool on 1 cookie.
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10
Transfer to the freezer.
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11
Let the ice cream soften slightly, then cut off the carton and place the block of ice cream on its side on a piece of plastic wrap.
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12
Cover with more plastic and press the ice cream to flatten slightly.
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13
Freeze until firm, about 1 hour.
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14
Meanwhile, make the meringue: Beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, then gradually beat in the sugar on high speed until stiff glossy peaks form.
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15
Remove the plastic and set the ice cream on top of the fudge-covered cookie.
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16
Using an offset spatula, cover the ice cream with a smooth layer of meringue, building out the sides slightly.
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17
Use a kitchen torch to brown the meringue, then gently press the other graham-cracker cookie on top.
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18
Freeze until ready to serve, then let soften slightly and slice.
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19
Photograph by Ralph Smith
