Holiday Chocolate Mint Squares

Instructions

Using a food processor, grind cookies into fine crumbs. Add butter and process to form moist crumbs. Press half of the cookie mixture into a buttered 9 x 13-inch pan. Freeze until firm. Spread ice cream over crust and freeze until firm – about 30 minutes. Soften fudge topping in microwave and spread over ice cream to cover. Sprinkle remaining crumbs over sauce, pressing to adhere. Cover and freeze overnight. Cut into squares to serve. (If you can’t find peppermint ice cream, make your own by mixing 1 1/4 cups coarsely crushed red-and-white striped peppermint candies and 1 1/2 tea-spoons peppermint extract with 6 cups vanilla ice cream.)