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- Makes: 32 servings
- Prep
40 mins
- Cool
30 mins
- Freeze
30 mins
Ingredients
-
2
cups
crushed chocolate graham crackers (about 20 squares)
-
1/3
cup
butter or margarine, melted
-
1/4
cup
granulated sugar
-
1/2
gallon
mint-chocolate chip ice cream, slightly softened
-
1
cup
semisweet chocolate pieces
-
1/3
cup
butter or margarine
-
1
cup
sifted powdered sugar
-
1
12 -
ounce can
evaporated milk (1-1/2 cups)
-
1
teaspoon
vanilla
-
1
8 -
ounce container
frozen whipped dessert topping, thawed
Directions
-
In a bowl, combine crushed graham crackers, 1/3 cup melted butter or margarine and granulated sugar. Press into the bottom of a 15x10x1-inch baking pan. Set in freezer to chill for 5 minutes.
-
Cut ice cream into 1/2-inch-thick slices and lay over the crumbs. Cover and return to freezer.
-
For chocolate sauce, in a saucepan, melt chocolate and 1/3 cup butter or margarine. Add milk and powdered sugar. Cook and stir for about 20 to 25 minutes until slightly thickened. Stir in vanilla. Cool sauce completely.
-
Pour chocolate sauce over mint-chocolate chip ice cream and return to freezer for about 30 minutes or until firm.
-
Spread thawed dessert topping on top; freeze again until serving time. Makes 32 servings.
