- 2 pints chocolate chip ice cream, softened
- 1 graham cracker crust (9 inches)
- 1 cup marshmallow creme
- 1/3 cup hot fudge ice cream topping, warmed
- Spoon ice cream into crust. Cover and freeze for at least 3 hours or until set. Remove from the freezer; spread with marshmallow creme. Let stand for 15 minutes before cutting. Drizzle with warm fudge topping. Yield: 8 servings.
Originally published as Chocolate Chip Mallow Pie in Quick Cooking March/April 2005, p10
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