2 pt. chocolate chip ice cream, softened
1 graham cracker pie crust
1 c. marshmallow spread
1/3 c. hot fudge sauce, warmed
mini marshmallows

In large bowl, stir ice cream with a spoon until smooth. Spoon into crust, pressing to compact and molding slightly in center. Wrap in plastic and freeze for at least 3 hours. When ready to serve, remove plastic wrap and smooth marshmallow cream over top of ice cream. Drizzle with fudge sauce and top with mini marshmallows.