Mexican Cinnamon Smore Cookie Bar Sundae with Vanilla Ice Cream

  • Servings: 24
  • 1/2 cup (1 stick) Gold ’n Soft® Vegetable Oil Spread
  • 1 1/2 cups graham cracker crumbs
  • 1 Pack (6 oz.) Semisweet Chocolate
  • 1 Cup Butterscotch Chips
  • 1 Cup Mini Marshmallows
  • 1 Can (14 oz.) Low-fat Condensed Milk
  • 1 Teaspoon Cinnamon
  • 1 Pint Vanilla Ice Cream

Preheat oven to 350 F.

Pour melted Gold ’n Soft® Vegetable Oil Spread into a 13 x 9-inch baking dish to coat evenly.

Sprinkle graham cracker crumbs on bottom of baking dish to form an even layer.

Layer chocolate chips, butterscotch chips and mini marshmallows.

Evenly pour condensed milk over all ingredients.

Bake 25 minutes or until bubbly.

Let cool before cutting into squares.

Pile Squares up and top with Ice cream.