The perfect summertime treat. Toasted, cooled and ready to serve!

CRUST:

• 2 cups chocolate graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 packages of Little Debbie S'mores Cake Rolls, unwrapped

Directions:

1. Line an 8" round cake pan with plastic wrap with enough to let the ends hang over the edge of pan. Cut out a circle of parchment paper to line the bottom of the cake pan as well. Place it on top of the plastic wrap, this will help remove the cake easier.
2. Place chocolate graham cracker crumbs and melted butter in food processor, pulse until well combined.
3. Put all of the butter covered crumbs in the lined cake pan and press down firmly, forming a nice even layer of crust.
4. Stand each of the Little Debbie S'mores Cake Rolls vertically and line the cake pan with them. You are forming a border like structure to hold the ice cream in place.

 GRAHAM CRACKER ICE CREAM FILLING:

• 1/2 gallon of softened vanilla ice cream
• 2 cups of original graham cracker crumbs
• 1 1/2 cups mini marshmallows

 Directions:

1.  Make sure ice cream is soft enough to stir and pour into a large mixing bowl.
2.  Mix in graham cracker crumbs and the mini marshmallows.
3.  Stir so all flavors are combined.
4.  Carefully and slowly pour the ice cream mixture into the center of the Little Debbie S'mores Cake Roll lined cake pan.
5. 5.Place in freezer at least 12-24 hours for a firm set.

GARNISHES:

• 1 bag of standard size marshmallows
• Chocolate fudge or sauce
• kitchen torch, optional

Directions:

1. Remove frozen cake from freezer and fill center until overflowing with the standard size marshmallows.
2. If you have a kitchen torch, carefully toast the marshmallows until golden brown.
3. Place chocolate fudge or sauce in a plastic bag and snip off the end. Drizzle over toasted marshmallows.
4. Enjoy!

Recipe brought to you by 2017’s Little Debbie Brand Ambassador, Juliana Evans of Graciously Sweet.