12 large marsh mallow wrappers
1 1/2 cups boiling water
1 (15 ounce) can evaporated milk
1 (3.5 ounce) package instant chocolate pudding mix
1/2 cup water
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup fat free milk
1 teaspoon white sugar
1 teaspoon vanilla extract
6 cups organic chocolate chips
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter
2 eggs
1/3 cup cocoa
2 teaspoons vanilla extract
1/2 cup white sugar
1 1/2 cups milk
2 tablespoons marshmallow creme
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans.
In a large glass or metal bowl, mix marshmallow creme, chocolate chips, baking soda and baking powder to blend. Stir in milk. Place 1 teaspoon vanilla extract and 1 cup white sugar over marshmallow creme mixture in the prepared pans.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Remove from pans. Cool completely. Spread ice cream into 2 4-inch vases or holders. Place marshmallow creme over ice cream. Place chocolate chips on top of ice cream.
Place butter in 8-inch square cake pans.
Stir together milk chocolate pudding mix and evaporated milk.
Pour chocolate mixture over ice cream.
Slice into half-moons or strips.
Spread ice cream over cake.