S'mores Ice Cream Cake

• Breakfast Foods

  • 4 cups Malt-o-meal honey graham toasters cereal

• Baking & Spices

  • 6 1/4 oz Milk chocolate bar
  • 1 (8 ounce container Topping, frozen whipped

• Dairy

  • 1/2 cup Butter, unsalted

• Frozen

  • 4 cups Chocolate ice cream

• Desserts

  • 3/4 cup Marshmallow bits
  • 1 1/2 cups Marshmallows, mini

Found on thebakermama.com

Description

Ingredients

• 4 cups Malt-O-Meal® Honey Graham Toasters cereal, crushed
• ½ cup (1 stick) unsalted butter, melted
• 4 cups (2 pints) chocolate ice cream, softened
• 6.2 ounces milk chocolate bar, chopped into small chunks
• 1 (8 ounce) container frozen whipped topping, thawed
• 1-1/2 cups mini marshmallows
• ¾ cup marshmallow bits

Directions

• Line a 9x5-inch loaf pan with plastic wrap where enough hangs over the sides to cover the top of the cake once its assembled. Spray the plastic wrap with non-stick cooking spray.
• In a large bowl, stir together the crushed cereal and melted butter until well combined. Press 1-1/2 cups of the cereal mixture into the bottom of the prepared loaf pan.
• Spread 2 cups softened chocolate ice cream over the cereal layer. Sprinkle with ⅓ of the chopped chocolate chunks.
• In a large bowl, stir together the mini marshmallows and thawed whipped topping. Spread half over the top of the chocolate chunks layer. Sprinkle with ½ cup marshmallow bits.
• Repeat layers with 1-1/2 cups cereal, remaining chocolate ice cream, half of the remaining chocolate chunks and remaining marshmallow whipped topping mixture. Reserve the remaining marshmallow bits for the very top of the cake.
• Sprinkle the remaining cereal over the marshmallow whipped topping layer. Sprinkle the remaining chocolate chunks over the cereal and then the remaining marshmallow bits over the chocolate chunks.
• Pull the plastic wrap thats hanging over the sides of the pan to loosely cover the top of the cake. Place cake in the freezer for at least 4 hours.
• When ready to serve, lift cake from the pan using the sides of the plastic wrap. Cut into slices with a large sharp knife and serve. Store leftover cake in the freezer.