Ingredients
1 box Graham crackers
3 C heavy cream
1.5 C marshmallow creme (approx 1.5 small jars)
1-2 C Hershey's Hot Fudge Sauce (approx 1 - 2 small jars)
3-4 Hershey's Milk Chocolate Bars
1 bag mini marshmallows
Directions
In a mixing bowl, start making the whipped cream. Start by beating the cream on low speed and slowly add in small amounts of marshmallow creme. Raise the speed to medium-high and continue beating until soft peaks form.
Start the cake by spreading a thin layer of the marshmallow whipped cream on the bottom of the pan. Not too thick -just enough to give the graham crackers something to set in.
Completely line the whipped cream layer with graham crackers (I used about 1 whole sleeve per layer). Break as needed to fill in any large empty spaces.
In the microwave (according to package directions), just slightly melt the hot fudge sauce so it will spread easily. While that melts, chop 2-3 chocolate bars into small pieces.
Spread a thin layer of hot fudge over the graham crackers and sprinkle with some of the chopped chocolate.
Top the chocolate layers with a couple handfuls of marshmallows (it does not need to be exact - more if you want it sweeter, less if you'd like it not as marshmallowy). Use your kitchen torch to brown them or place them in the oven to broil first if you'd like.
Top the marshmallows with a good layer of whipped cream.
Repeat the steps to layer.
For the top, garnish with more toasted marshmallows, some broken graham cracker pieces and some Hershey's Milk Chocolate chunks.
To really make it look extra special, use a piping bag (or plastic baggie with the corner tip cut) and fill with a couple spoonfuls of hot fudge. Pipe the chocolate on to make the pretty drizzles.
Cover and place in the refrigerator for 4-6 hours (or overnight) or freeze for a more ice cream cake like dessert!
