Mint Chip Freeze

It's recipe time......Here's a dessert that's likely to please most folks. Makes a 9x13 pan full of it.


1 (15 oz) package cream filled chocolate sandwich cookies, crushed
1/3 cup melted butter
1 can (12 oz) evaporated milk
1 cup sugar
1/2 cup butter cubed
2 squares (1 oz ea) unsweetened baking chocolate
1/2 gallon mint chocolate chip ice cream, softened (peppermint ice cream would be awesome here too...or cherry garcia....or.....)
1 (8 oz) carton cool whip thawed

Place cookies into a blender or food processor. Pulse a few times till it's crumbs. Dump into a large bowl and add 1/3 cup melted butter and mix well. Press into buttered 9 x 13 dish. Refrigerate for 30 minutes.

In a saucepan, combine the milk, sugar, cubed butter, and chocolate. Cook over medium heat until thickened and bubbly....at least 10 minutes. (Now here's where I deviated from the recipe. I also put in about about 3 tbl of cornstarch to help it thicken up a lot. If you don't do this, the mixture will be a gravy-like consistency. It'll eventually be put in the freezer anyway, but it seemed a bit runny to me. Just my preference.) When thickened and bubbling, remove from heat, cool completely (place some plastic over the top to keep a skin from forming.)

Remove crust from fridge. Spread ice cream over the top. Spoon cooled chocolate sauce over the top, spreading evenly to cover. Freeze until firm. Depending on your preference, you can either spread the cool whip all over the top and freeze it that way or put the cool whip on when you serve the dessert (depends on if you want cool whip frozen or not.) Either way, remove the dessert from the freezer about 10 minutes before serving to making cutting easier.

I wonder what this recipe would taste like using mint patties instead of Oreos, and the mint chip ice cream replaced with chocolate. Hmmm???