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Mint Chip Freeze
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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 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).
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |