 |
Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 15 |
|
This recipe is from Betty Crocker's Holiday Cookbook. Great recipe for the holidays. Time indicated includes chilling time. Ingredients:
3 cups oreo cookies (crushed) |
1/2 cup butter or 1/2 cup margarine, melted |
1/2 gallon peppermint ice cream or 1/2 gallon party mint chocolate chip ice cream or 1/2 gallon mint chocolate chip ice cream |
1 (12 ounce) container cool whip, thawed |
1/2 cup butter or 1/2 cup margarine |
4 ounces unsweetened baking chocolate, chopped |
2 cups sugar |
1 (12 ounce) can evaporated milk |
1 teaspoon vanilla |
1/3 cup crushed peppermint candies or 1/3 cup candy cane |
Directions:
1. Mix crushed cookies and melted butter.
2. Press mixture in bottom of ungreased rectangular pan, 13x9x2.
3. Stir together ice cream and 2 cups of the cool whip topping; spoon evenly onto chocolate cookie crust.
4. Freeze 3 hrs till firm.
5. Meanwhile; melt butter and chocolate in 2 qt saucepan over low heat, stir constantly.
6. Stir in sugar; gradually stir in milk.
7. Heat to boiling over medium high heat, stir constantly.
8. Cook and stir 5 minutes till slightly thick; stir in vanilla.
9. Cool completely, about 2 hours pour 2 cups of chocolate sauce evenly over ice cream.
10. freeze at least 8 hrs and no longer than 2 weeks.
11. Cover and refrigerate remaining sauce.
12. Reheat reserved sauce till warm.
13. to serve cut into 5 rows by 3 rows.
14. Top with sauce and remaining cool whip;
15. sprinkle with crushed candies.
|
|