1 (14.4-ounce) package honey graham crackers
1/2 gallon chocolate ice cream, softened
2 cups mini marshmallows
1 (17.75-ounce) jar hot fudge topping, divided
1 (8-ounce) container frozen whipped topping, thawed
2 (1.55-ounce) chocolate candy bars, coarsely chopped
What To Do:
Line the bottom of a 9- x 13-inch baking dish with 1/3 of the graham crackers. In a large bowl, combine ice cream and marshmallows; gently stir until well combined. Spread 1/2 of ice cream mixture over graham crackers. Gently spread 1/2 of hot fudge over ice cream layer. Repeat layers with 1/3 of graham crackers, remaining ice cream mixture, and remaining hot fudge. Top with remaining graham crackers. Cover with whipped topping and sprinkle with candy bar pieces. Cover and freeze 4 hours, or until frozen.
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