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- 12 graham cracker squares
- 12 rocky road or chocolate fudge ice cream (about 1 1/2 cups)
- 1 7.2ounce package fluffy white frosting mix
1. Line a baking sheet with waxed paper. Arrange cracker squares on waxed paper. Use a small ice cream scoop to place scoops of ice cream on each cracker square. Cover and freeze while preparing frosting.
2. Prepare frosting mix according to package directions. Place frosting in a large pastry bag fitted with a large round tip (1/4-inch). Pipe frosting over each ice cream mound to cover. Or use a spoon to spread frosting over each ice cream scoop, spreading to cover. Freeze at least 1 hour (cover loosely after frosting is firm).
3. Preheat oven 500 degree F. Transfer squares to a greased baking sheet. Bake, uncovered, for 3 to 4 minutes or until frosting is golden brown. Serve immediately. Makes 12 servings.
- Servings Per Recipe 12,
- cal. (kcal) 120,
- Fat, total (g) 2,
- chol. (mg) 6,
- sat. fat (g) 1,
- carb. (g) 25,
- sugar (g) 21,
- pro. (g) 1,
- vit. A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 4,
- sodium (mg) 91,
- Potassium (mg) 29,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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