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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 36 |
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Ingredients:
2 (14 ounce) packages cream-filled chocolate sandwich cookies, crushed |
1/2 cup butter, melted |
1 (12 ounce) can evaporated milk |
1 cup sugar |
1/2 cup butter, cubed |
2 (1 ounce) unsweetened chocolate squares |
1 gallon mint chocolate chip ice cream, softened |
1 (16 ounce) carton frozen whipped topping, thawed |
chocolate shavings |
Directions:
1. In a large bowl, combine the cookie crumbs and butter. Press into two 13-in. x 9-in. x 2-in. dishes. Refrigerate for 30 minutes.
2. In a small saucepan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat; cool completely.
3. Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Desserts may be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.
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