2 c. chocolate cookie crumbs
6 Tbs. melted margarine
8 squares semi-sweet chocolate
1/4 c. magarine
3 eggs
1/4 c. sugar
1 1/2 tsp. vanilla
5 1/4 c. thawed whipped topping
Line 9x5 loaf pan with waxed paper strips that extend over sides. Mix crumbs with 6 Tbs. margarine
set aside. Melt 7 squares of the chocolate & 1/4 c. margarine over very low heat, stirring constantly. Cool. Beat eggs in large bowl
beat in sugar at high speed of electric mixer until thick, about 10 minutes. Fold in chocolate mixture & vanilla, then 4 c. of the whipped topping. Spoon about 1 1/2 c. into pan. Sprinkle with about 2/3 c of the crumb mixture
press lightly. Repeat layers, ending with crumbs. Freeze 6 hours or overnight until firm. Melt remaining chocolate
cool. Invert dessert onto plate
remove waxed paper. Garnish with remaining whipped topping & drizzle with melted chocolate. Store in freezer. Makes 12 servings.
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