Peppermint Ice Cream Dessert

1 lb chocolate waffers or cream filled cookies, crushed
1/2 cup butter

1/2 gallon Peppermint Stick ice cream
1 12 oz container whipped topping

1/2 cup butter
4 oz unsweetened baking chocolate, chopped
2 cups sugar
1 can evaporated milk
1 teas. vanilla
crushed peppermint candy

Mix crushed cookies and butter. Press in 13x9 pan.

Stir together ice cream and 2 cups whipped topping. Spoon onto crust. Freeze until firm.

Melt butter and chocolate in a 2 qt. pan over low heat. Stir constantly. Stir in sugar after chocolate is melted. Gradually stir in milk, then heat to boiling over medium heat. Cook and stir until lightly thickened. Stir in vanilla. Let cool completely.

Pour chocolate sauce over ice cream piece and top with remainder of of whipped topping and crushed peppermint.

Enjoy!

Suggestions: I used one bag of chocolate graham crackers for the crust. The original recipe says to put the chocolate sauce on and freeze, but the chocolate sauce doesn't freeze and will cause a big, sticky mess!