I am making one 10X15X1 sheet pan today, but you could do it in a 9X13 if you want bigger, thicker pieces.
Take out a half gallon (or whatever size they are these days? 1.5 quarts?? ) of your favorite ice cream to let it soften. Our favorites are Breyers fresh peach or strawberry, or Kroger vanilla-orange sherbet delight something or other. They are delicious with the graham cracker crust. You could also do a mint chocolate chip ice cream with an oreo bottom/topping?? Yummmm.
Make the graham cracker crust:
2 cups graham cracker crumbs (crush the crackers with a rolling pin~I like lots of extra graham crackers, so I just crush 2 sleeves of crackers and eyeball the rest)
1/3-1/2 cup of sugar (how sweet do you like it?)
1/2 cup butter melted
In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 15-in. x 10-in. x 1-in. pan. Cover and freeze for at least 10 minutes.
Then, take your favorite softened ice cream and spread it over the frozen crust. If you like LOTS of ice cream and a little crust, of course you could add more ice cream. It’s completely adaptable. I’m just using the 1.5 quart container.
Sprinkle the remaining graham cracker topping on top. Stick it back in the freezer until you’re ready to eat. You can make this way ahead of time and freeze it for up to 2 months.
It is sooo good. Not the best for taking to a picnic or bbq, but if you’re at home or near a freezer, it’s perfect.