25 Days of Desserts - Day 5

Easy Peppermint Dessert

Yield: 15 servings

1 package (1 pound) creme-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1/2 gallon peppermint stick or mint chip ice cream, softened
1 container (12 ounces) frozen whipped topping, thawed
4 ounces unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 ounces) evaporated milk
1/3 cup crushed peppermint candies or candy canes

Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased rectangular pan, 13x9x2 inches. Stir together ice cream and 2 cups of the whipped topping; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm.

Meanwhile, melt butter and chocolate in 2-quart saucepan over low heat, stirring constantly. (Substitute 3 cups of prepared hot fudge sauce and omit baking chocolate). Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly! Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.

Pour 2 cups of chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.

Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.