1 1/2 c. chocolate cookie crumbs (made from creme-filled sandwich-style chocolate cookies, such as Oreos or Hydrox)
1 1/2 qts. vanilla ice cream
Hot Fudge Sauce (recipe follows)

Crush or grind cookies (with filling) to make fine crumbs. Using a medium scoop, make 8 balls of ice cream. Roll ice cream balls immediately in crumbs, place in serving dishes and top with Hot Fudge Sauce.

If preferred, after balls have been rolled in cookie crumbs, they can be frozen on a cookie sheet until ready to serve. 8 servings.

HOT FUDGE SAUCE:

1/2 c. butter
1 can (5 1/3 oz.) evaporated milk
2 1/2 c. confectioners' sugar, unsifted
6 sq. (1 oz. each) unsweetened chocolate
1 tsp. vanilla extract

Melt butter in a double boiler. Add evaporated milk, sugar and chocolate. Heat, stirring occasionally, until chocolate melts, about 30 minutes. Remove from heat. Add vanilla and stir vigorously.

Sauce is best when served warm or at room temperature. Sauce will keep indefinitely in refrigerator. 3 cups.

Note: Sauce is supposed to be thick. If you want a thinner sauce, add more milk or half and half. Do not add water.