TORTE:

1 1/2 c. chocolate wafer cookie crumbs
1/4 c. butter. melted
1 qt. mint chocolate chip, ice cream, softened
1 c. whipping cream or 8 oz. Cool Whips

MINT SAUCE:

3 tbsp. butter
1/3 c. unsweetened chocolate
1 c. powdered sugar
1/2 c. evaporated milk
1/2 tsp. mint extract

Torte: Combine cookie crumbs and melted butter (save 1/4 cup crumbs). Press crumbs in bottom and 1/2 inch up sides of a 9 inch spring form pan. Combine softened ice cream and whipped cream together. Spoon mixture into crust lined pan. Sprinkle remaining crumbs on top. Cover and freeze 24 hours before serving.

Melt butter in small saucepan. Remove from heat. Stir in cocoa and blend well. Gradually stir in powdered sugar and milk and return to heat. Cook until powdered sugar is dissolved and sauce thickens and begins to bubble, stirring constantly. Stir in mint extract. Serve warm over torte. Can be reheated in microwave.