CRUST:

1 1/4 - 1 1/2 c. chocolate wafer crumbs (not filled cookies, such as Oreos, or you will need a chain saw to slice)
1/4 c. sugar
1/3 c. butter, melted

Mix and press in an 8" to 9" spring form pan. Bake at 325 degrees for 5 minutes. Freeze.

FILLING:

2 pts. softened ice cream (coffee, vanilla, peppermint, your choice)

Spread ice cream over crust. Return to freezer.

FUDGE SAUCE:

3 oz. unsweetened chocolate
1/4 c. butter
2/3 c. sugar
1/8 tsp. salt
1 sm. can Pet milk
1 tsp. vanilla extract
1 tsp. almond extract

In a double boiler, melt chocolate with butter. Add sugar and salt. Stir in the milk gradually. Cook and stir for about 5 minutes. Remove from heat and allow to cool. Stir in the vanilla and almond. Chill the sauce just enough to avoid melting the ice cream, then pour over the ice cream in the crust. Freeze.

TOPPING: Top with whipped cream or extra creamy Cool Whip. Sprinkle with chopped nuts, chocolate shavings or bits of brickle. Return to freezer until time to serve. Allow to soften a few minutes before serving. Sauce makes a wonderful parfait, especially with a few drops of Amaretto in the bottom of each glass.