2 c. chocolate cookie crumbs
6 tbsp. butter, melted
1 pkg. (8 sq.) Baker's semi sweet chocolate
1/4 c. butter
3 eggs
1/4 c. sugar
1 1/2 tsp. vanilla
5 1/4 c. thawed Cool Whip

Line 9 x 5 inch loaf pan with waxed paper strips that extend over the sides. Mix crumbs with 6 tablespoons butter, set aside. Melt 7 squares of the chocolate and 1/4 cup butter over very low heat, stirring constantly. Cool. Beat eggs in large bowl and then beat in sugar at high speed until thick.

Fold in chocolate mixture and vanilla, then 4 cups of the whipped topping. Spoon about 1 1/2 cups into pan. Sprinkle with about 2/3 of the crumb mixture. Press lightly. Repeat layers, ending with crumbs. Freeze 6 hours or overnight until firm. Melt remaining chocolate. Cool.

Invert dessert onto plate. Remove waxed paper. Garnish with remaining whipped topping and drizzle with melted chocolate. Store in freezer. Makes 12 servings.