1. Coat a bread pan with vegetable cooking spray and cover all sides of the pan with plastic wrap, leaving a bit extra over the side so it’s easier to unmould.
2. In a bowl, place 500 mL (2 cups) of hand-crumbled Graham cookies, pour in melted butter and combine.

Assembly

1. Pour the Graham cookie and melted butter mixture into the bottom of the pan and press down.
2. Cover with half the ice cream, about 750 mL (3 cups).
3. Place 250 mL (1 cup) crumbled Graham cookies over the ice cream.
4. Add 175 ml (¾ cup) mini marshmallows and zig-zag a good amount of chocolate sauce on top.
5. Cover with remaining ice cream.
6. Complete assembly with remaining Graham cookies, mini marshmallows and chocolate chips. Lightly press filling to insert ingredients into the ice cream. Zig-zag with chocolate sauce once more.
7. Freeze for 4 hours or until cake sets.

Chef’s Secret: Dip knife in hot water before each cut.