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Strawberry S’more Ice Cream Cake

Strawberry S’more Ice Cream Cake
  • Prep 35 min
  • Total 8 hr 5 min
  • Servings 12
For a cool treat on a hot day, check out this terrific make-ahead dessert.
September 9, 2011


  • 1 1/2 cups graham cracker crumbs (24 squares)
  • 3 tablespoons sugar
  • 1/4 cup butter or margarine, melted
  • 1/2 gallon (8 cups) strawberry ice cream, slightly softened
  • 1 jar (16 oz) hot fudge topping
  • 2 cups miniature marshmallows (from 10.5-oz bag)


  • 1
    Heat oven to 350°F. In medium bowl, mix crust ingredients. Firmly press in bottom of ungreased 13x9-inch pan. Bake 10 minutes or until browned. Cool 15 minutes.
  • 2
    Spoon 4 cups of the ice cream over cooled crust, spreading evenly. Spoon 1/3 cup of the hot fudge topping into small microwavable bowl; cover and refrigerate. Microwave remaining topping in uncovered jar on High 1 minute or until softened. Stir topping; spoon and spread over ice cream in crust. Spoon and spread remaining 4 cups ice cream over topping. Freeze until firm, 4 hours or overnight.
  • 3
    Set oven control to broil. Top dessert evenly with marshmallows. Broil 1 to 2 minutes or until marshmallows are lightly browned. Freeze cake 3 hours.
  • 4
    Before serving, microwave reserved 1/3 cup hot fudge topping uncovered on High 10 seconds. Stir; drizzle topping over dessert. Let stand 5 minutes before serving.

No nutrition information available for this recipe
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