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