12 large marsh mallow wrappers
1 1/2 cups boiling water
1 (15 ounce) can evaporated milk
1 (3.5 ounce) package instant chocolate pudding mix
1/2 cup water
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup fat free milk
1 teaspoon white sugar
1 teaspoon vanilla extract
6 cups organic chocolate chips
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter
2 eggs
1/3 cup cocoa
2 teaspoons vanilla extract
1/2 cup white sugar
1 1/2 cups milk
2 tablespoons marshmallow creme
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans.
In a large glass or metal bowl, mix marshmallow creme, chocolate chips, baking soda and baking powder to blend. Stir in milk. Place 1 teaspoon vanilla extract and 1 cup white sugar over marshmallow creme mixture in the prepared pans.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Remove from pans. Cool completely. Spread ice cream into 2 4-inch vases or holders. Place marshmallow creme over ice cream. Place chocolate chips on top of ice cream.
Place butter in 8-inch square cake pans.
Stir together milk chocolate pudding mix and evaporated milk.
Pour chocolate mixture over ice cream.
Slice into half-moons or strips.
Spread ice cream over cake.
excellent! used the light icing per other reviews but used dark for the lightning bolt. super easy and the frosting was super easy too. it's a winner in the house!
5.0
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