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

Use 9"x5" loaf pan. Mix crumbs with 6 tablespoons butter; set aside. Melt 7 squares of chocolate and 1/4 cup butter over low heat, stirring constantly. Cool. Beat eggs in large bowl, beat in sugar at high speed until thick, about 10 minutes. Fold in chocolate mixture and vanilla then add 4 cups of whipped topping. Spoon about 1 1/2 cups into pan. Sprinkle about 2/3 cup crumbs. Press lightly. Repeat layers, ending with crumbs. Freeze 6 hours or overnight. Melt remaining chocolate. Cool. Invert dessert onto plate. Garnish.