Ingredients:
9 graham crackers broken in half (18 squares) divided
1 cup hot fudge ice cream topping, divided
2 cups mini marshmallows
2 cups chocolate ice cream softened
Directions:
Place 9 graham squares in single layer on foil-lined 9-inch square pan. Spread with 1/2 cup fudge topping, sprinkle with marshmallows.
Top with layers of ice cream, remaining fudge topping and remaining graham squares, cover.
Freeze several hours or overnight. Let stand at room temp 10 min before cutting into squares.
* Wrap leftover ice cream sandwiches individually in plastic wrap or foil. Store in freezer up to 1 week.
**Instead of using marshmallows and chocolate ice cream you could just use rocky road ice cream. Unless you don't like nuts. :)
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