1 lb. pkg. Hydrox chocolate cookies
1/2 c. melted butter
1/2 gallon vanilla ice cream
1 lg. can evaporated milk
1 c. sugar
1/2 c. butter
2 sq. semi sweet chocolate
1 pt. whipping cream
1/2 c. chopped walnuts or pecans
This recipe makes 2 (9 x 13) pans of dessert. Mix crushed
Hydrox chocolate cookies with 1/2 cup melted butter. Put in 2 (9 x 13) pans.
Put in freeze to freeze. Divide 1/2 gallon of ice cream (softened a little)
for 2 pans. (I slice the ice cream into slices.) Put on frozen crust and
spread ice cream all over crust evenly. Return to freezer and freeze. Combine
evaporated milk, sugar, butter, and chocolate squares into kettle and cook
until thick. Use medium to low heat as burns easily if not stirred. Cool,
spread over frozen ice cream and return to freezer and freeze. Whip 1 pint
whipping cream with a little sugar and spread over the frozen chocolate
mixture. Top with chopped walnuts and freeze. Nice to make ahead when having
large crowd, can be kept 1 month in freezer.
