Easy Peppermint Dessert

Directions

1. 1
   Mix crushed cookies and melted butter.
2. 2
   Press mixture in bottom of ungreased rectangular pan, 13x9x2.
3. 3
   Stir together ice cream and 2 cups of the cool whip topping; spoon evenly onto chocolate cookie crust.
4. 4
   Freeze 3 hrs till firm.
5. 5
   Meanwhile; melt butter and chocolate in 2 qt saucepan over low heat, stir constantly.
6. 6
   Stir in sugar; gradually stir in milk.
7. 7
   Heat to boiling over medium high heat, stir constantly.
8. 8
   Cook and stir 5 minutes till slightly thick; stir in vanilla.
9. 9
   Cool completely, about 2 hours pour 2 cups of chocolate sauce evenly over ice cream.
10. 10
    freeze at least 8 hrs and no longer than 2 weeks.
11. 11
    Cover and refrigerate remaining sauce.
12. 12
    Reheat reserved sauce till warm.
13. 13
    to serve cut into 5 rows by 3 rows.
14. 14
    Top with sauce and remaining cool whip;
15. 15
    sprinkle with crushed candies.