Chocolate Topped Ice Cream Pie

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1 1/2 cups cream filled chocolate sandwich cookie crumbs

1/3 cup butter or margarine, melted

1 quart vanilla ice cream, softened (or flavor of your choice)

Chocolate Topping

1 (ounce) container frozen whipped topping, thawed

2 tablespoons chopped pecans or walnuts, toasted

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Combine cookie crumbs and butter; press into a buttered 9-inch pie plate.

Spoon ice cream over crust. Cover and freeze overnight.

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Spoon Chocolate Topping over ice cream, and freeze until firm.

Pipe or dollop whipped topping on pie, and sprinkle with toasted pecans.

Makes 1 (9-inch) pie.

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Chocolate Topping:

1/2 cup sugar

3 Tbsp. cocoa

2/3 cup evaporated milk

1/2 tsp. vanilla extract

1 Tbsp. butter or margarine

Bring first 3 ingredients to a boil in a heavy saucepan over medium heat, stirring

occasionally. Reduce heat, and simmer, stirring occasionally, 5 minutes or until

thickened. Stir in vanilla and butter. Cool. Makes 2/3 cup.

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