Ingredients
2 1/4
cups cinnamon graham cracker crumbs (30 squares)
1/3
cup butter or margarine, melted
1
jar (7 oz) marshmallow creme
2
cups chocolate fudge topping (not hot fudge topping)
2 1/2
cups Cool Whip frozen whipped topping, thawed
3
cups miniature marshmallows
Preparation
Heat oven to 350°F. Grease 13x9-inch pan. Mix 2 cups of the cracker crumbs and the butter in medium bowl. Press on bottom of pan. Bake 10 minutes. Cool completely, about 20 minutes.
Mix marshmallow creme and 1 cup chocolate topping in large bowl until smooth. Fold in whipped topping and 2 cups of the marshmallows. Spoon filling evenly over cooled crust.
Sprinkle remaining 1/4 cup cracker crumbs and 1 cup marshmallows over top of dessert. Drizzle remaining 1 cup chocolate topping over top of dessert.
Spray a piece of foil with cooking spray. Tightly cover dessert with foil, sprayed side down. Refrigerate at least 2 hours or freeze up to 3 days. Cut into squares.
