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.