Ingredients
- 1 lb (about 4 cups) chocolate sandwich cookies, crushed (about 4 cups/1L) (500 g)
- 1/2 cup butter or margarine, melted (125 mL)
- 1 pkg brick-style vanilla ice cream (2 L)
CHOCOLATE SAUCE:
- 1/2 cup butter or margarine, melted (125 mL)
- 2 cups icing sugar (500 mL)
- 1 1/2 cups evaporated milk (375 mL)
- 1 cup CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (250 mL)
- 2/3 cup pecan pieces (optional) (150 mL)
Directions
- 1. Toss crumbs with butter in a medium bowl until well coated. Press mixture onto the bottom a 9 x 13-inch (3.5 L) pan or two 8-inch (2 L) square pans.
- 2. Cut ice cream into 1-inch (2.5 cm) slices; place over crust, cutting to fit, if necessary. Cover; freeze for 1 to 2 hours or until firm.
- 3. Chocolate Sauce: Meanwhile, combine butter, sugar, milk and chocolate chips in a saucepan set over medium heat. Cook, constantly stirring, until mixture comes to a boil. Continue to boil, stirring, for 8 minutes. Remove from heat and cool to room temperature; stir until smooth.
- 4. Remove pan from freezer; spread chocolate sauce over ice cream in an even layer. Sprinkle with pecan pieces (if using). Cover and freeze until firm.
- Makes 16 to 18 servings.
Source Hershey Canada
