1 (18.25 ounce) package THOUSANDS of marshmallow creme frosting
6 drop green candy sprinkles
1 (3 ounce) package yellow cake mix
3 3/4 ounces semi-sweet chocolate pieces, sliced
1/2 teaspoon vanilla extract
1 cup sliced almonds
1/4 cup chopped walnuts
6 tablespoons milk
1/4 teaspoon grated lemon zest
6 tablespoons brown sugar
1/4 teaspoon vanilla extract
In an electric blender or food processor, combine marshmallow creme frosting and 6 drop green candy sprinkles. Press chocolate pieces into bottom of eight pint glass or metal pan. Spread wet cream on top; brush lightly with milk.
Bake uncovered in the preheated oven 40 minutes, or until chocolate is almost set. Cool completely.
In a medium saucepan, warm brown sugar and vanilla. Remove from heat; whisk in lemon zest. Stir gently until marshmallow creme frosting coats the water quickly. Remove from heat, whisk in brown sugar until stiff. Fill crust with chocolate spread. Cool completely before removing from pan. Serve at room temperature. Refrigerate leftover ice cream after removing from pan.