Ingredients

• 14 graham crackers, divided
• 1/4 cup butter, melted
• 2 Tbsp. sugar
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
• 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
• 1 container (1-3/4 qt.) chocolate ice cream, softened
• 1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided
• 2 Tbsp. milk

1. HEAT oven to 325°F.
2. CRUSH 8-1/2 crackers to form fine crumbs; break remaining crackers into rectangles.
3. Place cracker crumbs in medium bowl.
4. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan.
5. Bake 12 min. or until lightly browned. Cool completely.
6. MEANWHILE, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute.
7. Let stand 15 min. Spread chocolate mixture over crust.
8. Stand cracker rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure.
9. Freeze 20 min. or until filling is firm.
10. COVER with ice cream. Freeze 4 hours or until ice cream layer is very firm.
11. When ready to serve dessert, reserve 2 cups marshmallows.
12. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min.
13. Cool 10 min.
14. HEAT broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows.
15. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.
16. Remove rim of pan before serving dessert.