Prep Time:
30 min

Cook Time:
6 Min

Servings:
10 Servings

Difficulty:
Moderate

Prep Time:
30 min

Cook Time:
6 Min

Servings:
10 Servings

Difficulty:
Moderate

INGREDIENTS

  • CRUST
  • 1 C. graham cracker crumbs
  • 1/4 C. sugar
  • 5 Tbsp. Crisco® Pure Vegetable Oil
  • FILLING
  • 1 qt. chocolate ice cream
  • 1 (17 oz.) jar hot fudge
  • 1 (7 oz.) jar marshmallow creme
  • 2 C. miniature marshmallows

DIRECTIONS

  1. HEAT oven to 350ºF. Spray 9-inch pie plate with no-stick cooking spray.
  2. COMBINE graham cracker crumbs, sugar and oil in medium bowl. Mix well with fork. Press firmly onto bottom and up sides of pie plate. Bake 5 minutes. Cool.
  3. SPREAD half of softened ice cream evenly into cooled crust. Pour topping evenly over top. Return to freezer to set, about 10 minutes. Carefully spread remaining ice cream over topping, covering completely. Freeze until firm, at least 4 hours.
  4. DROP marshmallow creme by spoonfuls over top of pie. Using moistened fingertips, spread in even layer, covering top of ice cream layer completely. Sprinkle marshmallows evenly over top, pressing slightly to stick. Cover. Freeze until firm, about 4 hours.
  5. HEAT broiler. Cover pie crust edges with foil. Broil about 1 minute or just until marshmallows are lightly golden, watching closely to avoid burning. Serve immediately.

Nutrition

Serving size
(1 slice, 1/10 of pie)

  • Calories 530
  • Calories from Fat190g
  • Total Fat 21g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 160mg
  • Potassium 0mg
  • Total Carbohydrates 78g
  • Dietary Fiber 2g
  • Sugars 54g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet