Dessert Napoleons

Ingredients

1 pound chocolate covered wafer cookies, crushed

1 cup butter, melted

1 cups confectioners’ sugar

1 (12 fluid ounce) can evaporated milk

1 cup semisweet chocolate chips

½ cup butter

1 teaspoon vanilla extract

½ gallon French vanilla ice cream

2 cups Walnuts chopped or Pecans

Directions

Step 1 Combined crushed cookies and melted margarine and press into a 9×13 inch dish. Chill 1 hour in refrigerator.

Step 2 In a saucepan over medium heat, combine confectioners’ sugar, evaporated milk, chocolate chips and 1/2 cup butter. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.

Step 3 Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the nuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.

Note: I sometimes use a bag of chocolate covered nutter butters for crust instead.