• 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.