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Mint Chip Freeze

2 packages (14 ounces each) cream-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1 can (12 ounces) evaporated milk
1 cup sugar
1/2 cup butter, cubed
2 squares (1 ounce each) unsweetened baking chocolate
1 gallon mint chocolate chip ice cream, softened
1 carton (16 ounces) frozen whipped topping, thawed
Shaved chocolate

In a large bowl, combine the cookie crumbs and butter. Press into two
13-in. x 9-in. dishes. Refrigerate for 30 minutes. In a small
saucepan, combine the milk, sugar, butter and chocolate. Cook and

Printed from tasteofhome.com Nov 19, 2008

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Mint Chip Freeze cont.

stir over medium heat until thickened and bubbly, about 12 minutes.
Remove from the heat; cool completely. 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.

Yield: 2 desserts (15-18 servings each).