3 pts. vanilla ice cream
5 tbsp. green creme de menthe
2 c. chocolate watercrumbs
1/3 c. butter, softened
Chocolate fudge sauce

Mix crumbs with butter and line bottom of spring mold pan. Mix ice cream and creme de menthe. Spread over chocolate crumb mixture. Freeze until hard. Take from freezer and release side of springmold.

Wait 15 minutes before cutting to serve. Serve with my chocolate fudge sauce. Serves 8 to 10.