Sundaes are great, but there's something special about feasting ice cream and toppings frozen together in layers. And what better flavor combo than cool mint-chocolate chip ice cream, crisp Oreo crumbs, rich homemade chocolate syrup, and light and creamy Cool Whip?
With a yield of 15 servings, this is a good recipe for a crowd. If you have less people, want to keep from over-eating leftovers, and/or want a different presentation, I also like a similar pie version of the mint-chocolate chip treat.
To avoid uber-green food dye and savor natural goodness, I like to use Breyer's mint-chocolate chip ice cream.
Mint-Chocolate Chip Ice Cream Squares
Southern Living Annuals Recipes 1994
3 cups Oreo cookie crumbs (about 30 cookies, crushed)
1/4 butter, melted
1/2 gallon mint-chocolate chip ice cream, slightly softened
1 (5-oz.) can evaporated milk
1/2 cup sugar
1 1/2 (1-oz.) squares unsweetened chocolate
1 tablespoon butter
1 (12-oz.) carton Cool Whip, thawed
Combine cookie crumbs and 1/4 cup butter. Press into a lightly greased 13x9-inch pan; freeze.
Spread ice cream evenly over crust; freeze until firm.
Combine evaporated milk, sugar, chocolate, and butter in a small saucepan. Bring to a boil over low heat, stirring constantly with a wire whisk. Cook, stirring constantly, 3 to 4 minutes or until mixture thickens. Cool to room temperature.
Spread chocolate mixture over ice cream; top with Cool Whip. Freeze until firm. To serve, let stand 10 minutes at room temperature, and cut into squares.
Makes 15 servings.