Scrumptious Mocha Ice Cream Dessert

From: Colorado Cache – Junior League of Denver, page 361

24 Oreo chocolate cream sandwich cookies, crushed

1/3 cup butter, melted

½ gallon coffee ice cream

3 ounces unsweetened chocolate

2 tablespoons butter or margarine

1 cup sugar

dash of salt

1 5½ to 6 ounce cans evaporated milk

½ teaspoon vanilla extract

1½ cups heavy cream, whipped

1½ ounce Kahlua liqueur

powdered sugar to taste

½ – ¾ cup chopped nuts

Combine cookie crumbs and butter and press into the bottom of a buttered 9×13-inch pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and milk. Bring to a boil stirring until thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze.

Variation: Excellent with peppermint stick ice cream garnished with cookie crumbs or shavings of semi-sweet chocolate.

Nancy’s Notes: Makes lots, great for large groups and summertime gatherings.