20 Oreo cookies, crushed
1/2 stick softened butter
1/2 gal. peppermint ice cream
1 c. confectioners' sugar
5 oz. evaporated milk
6 oz. chocolate chips
9 oz. Cool Whip
1/2 stick butter

Mix cookies and softened butter and press into 13 x 9 x 2 inch pan. Spread ice cream over cookies and freeze 2-3 hours. In saucepan mix: 10X sugar, chocolate chips, milk, 1/2 stick butter. Boil until chips melt - cool. Pour and spread over frozen layers. Freeze 3 hours. Top with 9 ounce Cool Whip. Freeze.

Defrost 10-20 minutes before serving. Serve with chocolate sauce drizzled over the top. Makes 15 servings.