- Cook Time
- Prep Time
- - ServingsServings
- 16 whole graham crackers (about 8 ounces)
- 1 cup whole almonds, toasted
- 3 tablespoon sugar
- 1/2 cup unsalted butter, melted (1 stick)
- 1-1/2 quart coffee ice cream, softened until spreadable
- Fudge Sauce -- Recipe Below (in Tips section)
- 1 bottle marshmallow creme (7-ounce)
- 2 cup miniature marshmallows
- Prepare and cool fudge sauce (link to recipe in Tips, below).
- Preheat oven to 350. Process graham crackers, toasted almonds and 3 tablespoons sugar in a food processor until finely ground.
- Add melted butter; process mixture until moist crumbs form.
- Form crust by pressing graham cracker mixture onto bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
- Bake crust until edges are golden, about 12 minutes. Cool crust completely.
- Scoop and spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over.
- Freeze about 10 minutes or until sauce is set. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting.
- Repeat layering with 2 cups ice cream, then 3/4 cup sauce, and again, freeze until sauce is just set. Spread remaining 2 cups ice cream over.
- Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.
- Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat.
- Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake.
- Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.
- Sprinkle single layer of miniature marshmallows over cake. Broil about 1 minute -- just until marshmallows are deep brown. Avoid burning.
- Loosen with knife and remove pan sides.
- Cut cake into wedges. Serve immediately with warm fudge sauce.
Here's the Kosher Fudge Sauce Recipe. Or use your favorite semisweet or bittersweet fudge sauce instead.
A decadent, impressive dessert that appeals to everyone's inner child. Helps if you begin preparing this a day ahead.