1 1/2cupsgraham cracker crumbs (9 whole graham crackers)
For the Filling:
14 ouncecan sweetened condensed milk
7ouncejar marshmallow cream
2cupsheavy whipping cream
For the Topping
1/2cupchocolate fudge sauce
1/4cupcrumbled graham crackers
To make the crust, combine graham cracker crumbs, brown sugar, salt and butter in a medium bowl; press into a 9-inch pie dish. Freeze crust while you prepare the filling.
To make the filling, whisk together sweetened condensed milk and marshmallow cream until smooth. With an electric mixer, beat heavy whipping cream to medium peaks. Gently fold into marshmallow mixture.
Spoon filling into the pie dish. Freeze at least 2 hours. Remove from freezer and spread fudge sauce over the filling; freeze until completely firm, about 2-4 hours.
To serve, top with mini marshmallows and graham cracker pieces. For easier slicing, dip a sharp knife in hot water and wipe dry with a towel in between cuts.