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Start by placing your cream cheese, sugar, and marshmallow ice cream topping into a large mixing bowl and mix with a hand mixer until smooth, and set aside.
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Next place 2 packages of graham crackers into your food processor and blend until fine.
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Add in melted butter gradually, blending after each tablespoon, until it forms a wet sand consistency.
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Pour crumb mixture into the bottom of a cheesecake pan, and press down evenly to form crust.
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Add your whipped cream to your cheesecake batter and blend on high until smooth.
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Pour your mini marshmallows into your cheesecake batter and fold until mixed well.
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Pour batter over crust and smooth out evenly.
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Place in refrigerator for 2 hour and let set.
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Remove from fridge and decorate with icing, Hershey bars, and left over graham crackers, as desired.
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Place in the freezer for one hour.
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Drizzle with magic shell fudge if desired.
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Serve and enjoy!