S'Mores Ice Cream Cake

14

 graham crackers, divided

1/4

cup  butter, melted

2

Tbsp.  sugar

1-1/2

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate

1

tub  (8 oz.) COOL WHIP Whipped Topping(Do not thaw.)

1

container  (1-3/4 qt.) chocolate ice cream, softened

1

pkg.  (10 oz.) JET-PUFFED Miniature Marshmallows, divided

2

Tbsp.  milk

make it

HEAT oven to 325°F.

step 1 CRUSH 8-1/2 crackers to form fine crumbs; break remaining crackers into rectangles. Place cracker crumbs in medium bowl. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan. Bake 12 min. or until lightly browned. Cool completely.

step 2 MEANWHILE, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 min.

step 3 SPREAD chocolate mixture over crust. Stand cracker rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until filling is firm. Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm.

step 4 WHEN ready to serve dessert, reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.