Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30                    cream-filled chocolate sandwich cookies -- crushed
     1/4           cup  butter or margarine -- melted
     1/2        gallon  mint chocolate chip ice cream -- slightly softened
  1                can  (5-oz) evaporated milk
     1/2           cup  sugar
  1 1/2        squares  unsweetened chocolate (1 1/2 ounces)
  1         tablespoon  butter or margarine
  1             carton  (12-oz) frozen whipped topping -- thawed
  1                cup  chopped pecans -- toasted

Preparation:

Combine cookie crumbs and 1/4 cup butter. Press in bottom of a lightly greased 13x9x2-inch pan; freeze. Spread ice cream evenly over crust; freeze until firm. Combine evaporated milk and next 3 ingredients in a small heavy saucepan. Bring to a boil over low heat, stirring constantly 3 to 4 minutes or until thickened. Cool to room temperature. Spread chocolate mixture over ice cream; top with whipped topping, and sprinkle with pecans. Cover and freeze until firm. To serve, let stand at room temperature 10 minutes, and cut into squares. Garnish, if desired.

Nutritional Information:

113 Calories (kcal); 9g Total Fat; (70% calories from fat); 1g Protein; 8g Carbohydrate; 10mg Cholesterol; 39mg Sodium