Frozen S'Mores Stacks

1 (17.6 ounce) box brownie mix
2 pints vanilla Swiss almond ice cream
2 pints light chocolate ice cream
10 round chocolate wafer cookies
2/3 cup miniature marshmallows

Line a 13 x 9-inch baking pan with nonstick foil, leaving 2-inch overhang on two sides.

Prepare brownie mix as box directs. Spread into pan and bake 20 minutes or until set. Cool in pan 30 minutes, then refrigerate until cold.

Holding foil by ends, lift brownies from pan, cut 10 circles with a 2 1/2-inch cookie cutter. Place on baking sheet and freeze.

Cut away carton from one pint of ice cream; cut crosswise into 5 slices. Using same cookie cutter, cut a circle from each slice. Place an ice cream circle on top of each brownie, then return to freezer. Repeat with remaining pint of ice cream to form stacks; freeze.

Heat broiler. Place cookies on baking sheet. Top each with 1 tablespoon marshmallows. Broil 1 minute or until marshmallows brown. Let cool.

To serve, put a marshmallow-topped cookie on top of each ice cream stack and serve immediately.

Makes 10 servings.