22 Hydrox cookies
1/2 stick (1/4 c.) butter
1/2 c. (1 stick) butter
1 (9 oz.) pkg. cream cheese
2 c. powdered sugar
2 pkgs. liquid chocolate unsweetened
1 tsp. vanilla
1 qt. peppermint ice cream

Pulverize 22 Hydrox cookies in food processor. Add 1/2 stick butter. Pat into bottom of 9 x 12 inch pan. Bake at 350 degrees for 10 minutes. Cream 1/2 cup butter, 1 (9 ounce) cream cheese, 2 cups powdered sugar, 2 packages liquid chocolate unsweetened, 1 teaspoon vanilla. Spread over cooled Hydrox base. Freeze. Soften 1 quart peppermint ice cream, spread over frozen base. Freeze. Decorate with chocolate shells. Excellent freezer dessert.