Chocolate peppermint dessert **

Yield: 8 servings

Measure Ingredient
1 cup Chocolate wafer crumbs
3 tablespoons Butter; melted
1 quart Peppermint ice cream; soft
½ cup Chocolate fudge topping


Combine crumbs and butter. Press mixture onto bottom and part way up sides of 8" square baking pan. Freeze utnil firm. Spread ice cream over the frozen crumbs. Cover with chocolate topping. Freeze several hours or overnight. To serve, let stand at room temperature about 15 minutes; cut into squares.

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