Charlene's Recipe

Rocky Road Ice Cream Extravananza

Category: snacks

Complete in 7 hours and 4 minutes
Serves 12

2 pints vanilla ice cream
3/4 cup chocolate wafer crumbs (about 12 wafers)
3/4 cup chocolate syrup
1/2 cup mini marshmallows
1/4 cup dry roasted peanuts, chopped
1 cup maraschino cherries, drained, stemmed, cut in 1/2 and patted dry
1 pint chocolate ice cream
hot fudge sauce recipe in "my recipes, dips and sauces"
fresh mint sprigs for garnish (optional)
maraschino cherries for garnish (optional)

Place 1 pint vanilla ice cream in refrigerator to soften. Line a 2-quart mixing bowl with plastic wrap.
Combine 1/2 cup wafer crumbs and 1/2 cup syrup in a small bowl. Combine remaining 1/4 cup crumbs, 1/4 cup syrup and the mini marshmallows and peanuts in another small bowl.
Transfer softened vanilla ice cream to a medium size bowl. Stir in maraschino cherries. Spoon into prepared bowl, smoothing top. Spoon wafer-syrup mixture over top, smoothing until level. Cover and place in freezer until firm, at least 1 hour.
Transfer remaining 1 pint vanilla and 1 pint chocolate ice cream over top, smoothing until level. Sprinkle with marshmallow peanut mixture. Spread remaining vanilla ice cream over top. Cover and freeze at least 6 hours or overnight.
To serve, quickly dunk bowl 1/2 way into warm water to loosen dessert. Invert onto a chilled serving plate; remove bowl. Peel off plastic wrap. Top with hot fudge sauce. Garnish with mint sprigs and maraschino cherries, if desired.