Chocolate Peppermint Ice Cream Cake Recipe

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Chocolate Peppermint Ice Cream Cake Recipe

15 graham crackers, crushed

¼ cup sugar

¾ cup butter

2 ½ squares unsweetened chocolate

3 large eggs

1 cup confectioner’s sugar

½ gallon peppermint ice cream, softened

1 large container Cool Whip

½ large chocolate bar, shredded

Combine first 2 ingredients and ¼ cup of the butter, melted, mixing well. Press mixture into 9-inch by 13-inch baking dish. Bake at 350 degrees for 10 minutes.

Melt remaining ½ cup of butter and unsweetened chocolate in a saucepan over low heat. Combine the eggs and confectioner’s sugar in a bowl and add the melted chocolate mixture, beating until thickened. Pour chocolate mixture over the cooled crust. Freeze until firm. Spread the ice cream into a layer over the frozen chocolate mixture and frost with the Cool Whip. Sprinkle shredded coconut over the top, if desired. Freeze until firm.

Source: Desserts, Favorite Recipes Press, 1963

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