-CRUST-
7 1/2 oz Cookies
FILLING
2 pt Ice cream
CHOCOLATE GLAZE
1 Square unsweetened chocolate
2 Square semisweet chocolate
1 tb Plus 1 1/2 teaspoon water
2 tb Light corn syrup
1 1/2 tb Sweet butter
CRUST: Break cookies into peices and in processor blend until crumbs are
find. Mix with melted butter and press firmly into pan. Place in freezer
for several hours or overnight.
FILLING: Fill crust with ice cream mounding higher in center. Return to
freezer until ice cream is very firm.
CHOCOLATE GLAZE: Bring water, corn syrup and butter to boil. Add
chocolate and remove from heat at once. Stir until chocolate is melted and
mix is smoth. Set aside to cool at room temperature.
Pour the cool glaze ove the frozen ice cream to cover top.
Yields
10 Servings