8-10 whole (1 sleeve) Graham Crackers, crushed
1/3 cup Sugar
1 stick Butter, melted
1/2 gallon Vanilla Ice Cream, softened
1 12 oz pkg Chocolate Chips - semi sweet
1 can Evaporated Milk
1 cup mini Marshmallows
1/2 cup Pecans, chopped
Make crust:
Combine crushed graham crackers, sugar, and melted butter. Put in
bottom of 9x13 pan and freeze until hard. (at least 2 hours)
Ice Cream Layer:
Combine crushed graham crackers, sugar, and melted butter. Put in
bottom of 9x13 pan and freeze until hard. (at least 2 hours)
Ice Cream Layer:
Soften ice cream and then spread over crust. Return to freezer to harden (at least 4 hours)
Topping:
Add choc chips, evap milk, and marshmellows to heavy saucepan. Cook over med low until thickened. Stirring constantly. Remove from heat and allow to cool for 30 minutes stirring every 5 minutes. Pour over ice cream and sprinkle with pecans.
Topping:
Add choc chips, evap milk, and marshmellows to heavy saucepan. Cook over med low until thickened. Stirring constantly. Remove from heat and allow to cool for 30 minutes stirring every 5 minutes. Pour over ice cream and sprinkle with pecans.
Return to freezer to harden. At least 3 hours.
This recipe was given to me by my mother-in-law Dot Clegg. The recipe was handed down to her by her Aunt Dot. I love recipes that have been enjoyed for generations! (smile) It is easy to make but you do need to plan ahead to give yourself time to complete each layer.
Blessings,
Debbie
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