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Strawberry S’more Ice Cream Cake

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By Betty Crocker Kitchens
Updated Jul 31, 2011
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For a cool treat on a hot day, check out this terrific make-ahead dessert.

Strawberry S’more Ice Cream Cake

  • Prep Time 35 min
  • Total 8 hr 5 min
  • Servings 12
  • Ingredients 6
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Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (24 squares)
  • 3 tablespoons sugar
  • 1/4 cup butter or margarine, melted

Filling

  • 1/2 gallon (8 cups) strawberry ice cream, slightly softened
  • 1 jar (16 oz) hot fudge topping

Topping

  • 2 cups miniature marshmallows (from 10.5-oz bag)

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, mix crust ingredients. Firmly press in bottom of ungreased 13x9-inch pan. Bake 10 minutes or until browned. Cool 15 minutes.
  • Step 
    2
    Spoon 4 cups of the ice cream over cooled crust, spreading evenly. Spoon 1/3 cup of the hot fudge topping into small microwavable bowl; cover and refrigerate. Microwave remaining topping in uncovered jar on High 1 minute or until softened. Stir topping; spoon and spread over ice cream in crust. Spoon and spread remaining 4 cups ice cream over topping. Freeze until firm, 4 hours or overnight.
  • Step 
    3
    Set oven control to broil. Top dessert evenly with marshmallows. Broil 1 to 2 minutes or until marshmallows are lightly browned. Freeze cake 3 hours.
  • Step 
    4
    Before serving, microwave reserved 1/3 cup hot fudge topping uncovered on High 10 seconds. Stir; drizzle topping over dessert. Let stand 5 minutes before serving.

Nutrition

430 Calories
18g Total Fat
6g Protein
63g Total Carbohydrate
44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
50mg
16%
Sodium
300mg
12%
Potassium
300mg
9%
Total Carbohydrate
63g
21%
Dietary Fiber
2g
9%
Sugars
44g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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