-
1
Heat oven to 325F.
-
2
Crush 8-1/2 crackers to form fine crumbs; break remaining crackers into rectangles.
-
3
Place cracker crumbs in medium bowl.
-
4
Add butter and sugar; mix well.
-
5
Press onto bottom of 9-inch springform pan.
-
6
Bake 12 min.
-
7
or until lightly browned.
-
8
Cool completely.
-
9
Meanwhile, 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 cracker 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
When ready to serve dessert, reserve 2 cups marshmallows.
-
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.
