Ingredients
3/4 cup butter, divided1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed8 cups mint chocolate chip ice cream, softened1-1/2 cups milk chocolate chips1 cup confectioners’ sugar3/4 cup evaporated milk1 carton (16 ounces) frozen whipped topping, thawedChocolate syrup and red and green sprinkles, optional
Preparation
In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.
In a large saucepan, combine chocolate chips, confectioners’ sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.
Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.
Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.
