Pam Puckett's
Layered Ice Cream Dessert


  • 4(1oz) squares sweet baking chocolate
  • 1/2 cup butter
  • 2/3 cup sugar
  • 1(5.33oz) can evaporated milk
  • 1/8 tsp salt
  • 2 tsps vanilla extract
  • 24 chocolate wafers, crushed (I used Oreos)
  • 1/4 cup butter, melted
  • 1/2 gallon vanilla ice cream, softened
  • 1 cup whipped cream (I used chocolate Cool Whip)

Melt chocolate and 1/2 cup butter in top of a double boiler; stir in sugar, evaporated milk, and salt.
Bring mixture to boil; reduce heat and cook 4 minutes; stirring constantly.
Remove from heat; stir in vanilla. Let cool.

Combine chocolate wafer crumbs and melted butter, press firmly into a 13x9 inch pan. Cool.
Spread ice cream evenly over crumb mixture; top with chocolate sauce.
Spread with whipped cream.
Cover and freeze until firm.
Let stand at room temperature 5 minutes before slicing.


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