S'more Berry Decadence

By deanarrca

Ingredients

• 9 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
• 1/4 cup sugar
• 1/3 cup margarine or butter, melted
• 3/4 cup JET-PUFFED Miniature Marshmallows
• 1-1/4 cups hot fudge ice cream topping, divided
• 1 pt. (2 cups) vanilla ice cream, slightly softened
• 1 pt. (2 cups) fresh berries, sliced if large

Details

Servings 10
Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 375°F. Mix graham crumbs, sugar and margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 6 min. or until lightly browned.

SPRINKLE crust evenly with marshmallows; place on top oven rack. Bake an additional 3 to 4 min. or until marshmallows are lightly browned. Cool completely. Spread 3/4 cup of the fudge topping over marshmallows; cover with ice cream. Freeze 2 hours or until firm.

REMOVE from freezer about 5 min. before serving to soften slightly. Arrange berries decoratively over pie, leaving 1/2-inch border of ice cream around edge. Cut pie into 10 slices. Warm remaining 3/4 cup fudge topping. Spoon over pie just before serving. Store any leftover pie in freezer.

kraft kitchens tips
SIZE-WISE
Dessert can be part of a balanced diet, but remember to keep tabs on portions.

NOTE
Baked marshmallow-topped crust can be refrigerated for 15 min. for faster cooling.