Frozen Peppermint Dessert

- Mom Roberts' Ward R.S. Party

1 pkg. (1 pound) Oreos, crushed (about 3 cups).
1/2 cup butter, melted
1/2 gallon peppermint stick ice cream, softened
12 oz. Cool Whip, thawed (divided)

Red food coloring, if desired

Chocolate Topping:

1/2 cup butter
2 c. pwd. sugar
1 can evaporated milk
1 c. chocolate chips
1/2 tsp. peppermint extract

1/3 cup Andes Peppermint Crunch baking chips

Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased 13x9 in. pan.

Stir together ice cream, 2 cups of the whipped topping and a couple drops of red food coloring to make it pink; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm.

Meanwhile, in a saucepan, mix butter, powdered sugar, and milk. Bring to a boil and cook for 3-4 minutes. Mixture should thicken some. Remove from heat & stir in chocolate chips and peppermint extract. Stir until combined. Cool to room temperature.

Pour evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks.

To serve, cut into 5 rows by 3 rows. Top with remaining whipping topping and sprinkle with crushed peppermints.

15 servings.

Time-Saver Tip:
Omit the home-made fudge sauce and use 3 cups prepared hot fudge sauce.