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Instructions |
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Heat the oven to 325 degrees. Crush 20 wafers to form fine crumbs. Place in a medium bowl and add 1/4 cup of melted butter and the 2 tbsp of sugar. Press into a 9 inch spring foam pan. Bake for 12 mintues or until lightly browned. Allow to cool completely.
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Microwave the chocolate and the Cool Whip in a microwavable bowl for 2-2-1/2 minutes or until the chocolate is completely melted and the mixture is blended. Stir after each minute. Let stand 15 minutes. Sread the chocolate mixture over the crust. Stand the wafer rectangles top side facing out in the chocolate mixture. This is forming the outside walls of the cake. Freeze 20 minutes or until firm.
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Cover with the softened chocolate icecream or oreo ice cream. Freeze 4 hours or until the ice cream layer is very firm.
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Reserve 2 cups of the mini marshmellows. Just before serving microwave the remaining marshmellows and the milk in a large microwaveable bown on high for 1 minutes and 15sec or until the marshmallows are completely melted and the mixture is well blended. Pour marshmallow layer over the desset. Top with the remaining mini marshmallows. Broil 6 inches from the heat, for 1 minute or until the marshmallows are golden brown. Remove the rim of the pan just before serving.
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Originally Submitted
7/24/2013
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