Coffee And Fudge Smore Ice Cream Cake

• 16 whole graham crackers (about 8 ounces)
• 1 cup whole almonds, toasted
• 3 tablespoons sugar
• 1/2 cup unsalted butter, melted (1 stick)
• 1-1/2 quart coffee ice cream, softened until spreadable
• Fudge Sauce -- Recipe Below (in Tips section)
• 1 bottle marshmallow creme (7-ounce)
• 2 cups miniature marshmallows

1. Prepare and cool fudge sauce (link to recipe in Tips, below).
2. Preheat oven to 350. Process graham crackers, toasted almonds and 3 tablespoons sugar in a food processor until finely ground.
3. Add melted butter; process mixture until moist crumbs form.
4. Form crust by pressing graham cracker mixture onto bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
5. Bake crust until edges are golden, about 12 minutes. Cool crust completely.
6. Scoop and spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over.
7. Freeze about 10 minutes or until sauce is set. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting.
8. Repeat layering with 2 cups ice cream, then 3/4 cup sauce, and again, freeze until sauce is just set. Spread remaining 2 cups ice cream over.
9. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.
10. Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat.
11. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake.
12. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.
13. Sprinkle single layer of miniature marshmallows over cake. Broil about 1 minute -- just until marshmallows are deep brown. Avoid burning.
14. Loosen with knife and remove pan sides.
15. Cut cake into wedges. Serve immediately with warm fudge sauce.

Tips