18 cream chocolate cookies
1/3 c. butter, melted
2 squares unsweetened chocolate
1/2 c. sugar
1 tsp. vanilla
1 tbsp. butter
1 sm. can evaporated milk
1 qt. coffee ice cream
1 pt. whipping cream

Crush cream-filled chocolate cookies with a rolling pin and add melted butter, mixing well. Press around sides and bottom of 9" pie pan and chill. Melt unsweetened chocolate over hot water in double boiler. Add sugar, 1 tablespoon butter and vanilla. Add evaporated milk slowly. Continue cooking over hot water, stirring occasionally, until thickened. Let cool; remove chocolate mixture from pan and chill in refrigerator. Line pie shell with 1 quart coffee ice cream. Spread chilled chocolate mixture over ice cream and freeze. Top with whipped cream when ready to serve.