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The broiled marshmallow topping turns crispy on the outside and stays chewy on the inside and makes this pie taste exactly like the campfire favourite!
1 (9"/23cm) prepared graham cracker crust4 cups (1L) chocolate ice cream, softened1 bottle (334mL) Smucker's® Microwaveable Hot Fudge topping, warmed1 (200g / 7oz) marshmallow crème2 cups (500mL) miniature marshmallows
1. Spread half of ice cream in prepared crust. Pour chocolate fudge topping over ice cream and freeze until set, about 10 minutes. 2. Carefully spread with remaining ice cream and freeze until firm, about 4 hours. 3. Drop marshmallow creme by spoonfuls over top of pie. Using moistened spatula, spread in even layer, covering top of ice cream completely. 4. Top with mini marshmallows, pressing down so they stick. Freeze until firm, 4 hours. 5. Preheat broiler to high. Cover pie crust edges with foil and place on baking sheet. Broil 1 minute, or until marshmallows are lightly golden. Watch closely to avoid burning. 6. Serve immediately.
Cherry jam is an especially nice filling for these cookies, but feel free to use your favourite flavour for the filling.
Prep Time : 40 minutes Makes : about 30 pinwheels Rating :
Prep Time : 30 minutes Makes : about 60 plain or 30 sandwich cookies Rating :
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