Betty Crocker's Easy Peppermint Dessert

1 package (1 pound) creme-filled chocolate sandwich cookies, crushed
(about
3 cups)
1/2 cup butter, melted
1/2 gallon peppermint stick, party mint or mint chip ice cream, softened
1 container (12 ounces) frozen whipped topping, thawed
4 ounces unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 ounces) evaporated milk
1/3 cup crushed peppermint candies or candy canes

Mix crushed cookies and melted butter. Press mixture firmly in bottom of
ungreased rectangular pan, 13x9x2 inches. Stir together ice cream and 2
cups of the whipped topping; spoon evenly onto chocolate cookie crust.
Freeze about 3 hours or until firm. Meanwhile, melt butter and chocolate
in 2-quart saucepan over low heat, stirring constantly. (Substitute 3 cups
of prepared hot fudge sauce and omit baking chocolate). Stir in sugar;
gradually stir in milk. Heat to boiling over medium-high heat, stirring
constantly! Cook and stir 5 minutes or until slightly thickened; stir in
vanilla. Cool completely, about 2 hours. Pour 2 cups of chocolate sauce
evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks.
Cover and refrigerate remaining sauce. Reheat reserved sauce until just
warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining
whipped topping; sprinkle with crushed candies. Makes 15 servings.

Jenn B In SWMO



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