1 (16 oz.) pkg. chocolate sandwich cookies, crushed
1/2 c. butter, melted
1/2 gal. ice cream, softened
2/3 c. semi-sweet chocolate chips
1/2 c. butter
2 c. sifted powdered sugar
1 (12 oz.) can evaporated milk

In a mixing bowl, combine the cookie crumbs and 1/2 cup melted butter. Stir until well combined. Press into the bottom of a 13 x 9 x 2 inch pan. Spoon the ice cream over the crumb layer; gently spread the ice cream to form an even layer. Freeze until firm.

Meanwhile, in a 2 quart saucepan, combine the chocolate chips and 1/2 cup butter. Cook and stir over low heat until melted. Stir in the powdered sugar and evaporated milk; cook and stir until mixture is boiling. Cook and stir about 8 minutes more (mixture should boil gently over entire surface). Remove from heat; cool completely. Spread evenly over the frozen mixture; return to freezer. Freezer several hours or overnight.

Before serving, let dessert stand at room temperature about 15 minutes. Makes 16 servings.

Ice cream flavor suggestions: mint, mint chocolate chip, chocolate, chocolate chip, cookies and cream, vanilla, cherry.