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Prep Time: 8 Minutes Cook Time: 3 Minutes |
Ready In: 11 Minutes Servings: 10 |
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Toasting marshmallows doesn't always require a campfire. You can use a baking sheet to get the toasty taste without the mess. Be sure to spread the marshmallows out as much as possible on the pan. Ingredients:
1 cup miniature marshmallows |
cooking spray |
1 (1.75-quart) container chocolate light ice cream (such as edy's), softened |
1 cup coarsely chopped graham crackers (about 5 sheets) |
1/2 cup fat-free hot fudge topping |
Directions:
1. Preheat oven to 400°.
2. Spread marshmallows in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat marshmallows with cooking spray. Bake at 400° for 3 minutes or until golden brown.
3. Spoon ice cream into a large freezer-safe container. Add marshmallows, graham crackers, and fudge topping. Gently stir until well blended. Cover and freeze until firm.
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