Hot fudge Ice cream dessert
INGREDIENTS
1 cup miniature marshmallows
3/4 cup evaporated milk
1/2 cup semisweet chocolate chips
1/4 cup butterscotch chips
1/4 cup milk chocolate chips
10 vanilla wafers
2 pint butter pecan ice cream, softened
9 pecan halves, toasted
4 maraschino cherries
DIRECTIONS
For fudge sauce, in a saucepan, combine the marshmallows, milk and chips. Cook and stir over low heat until mixture is melted and smooth. Remove from the heat and refrigerate until chilled.
Line the bottom of a 6-in. springform pan with vanilla wafers. Top with about 1 cup ice cream; press into a smooth layer. Top with a third of the fudge sauce. Freeze for 30 minutes or until set.
Repeat layers twice, freezing in between layers. Top with pecans and cherries. Cover and freeze until firm. Remove from freezer 10-15 minutes
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