Kathy Gerecke’s Ice Cream Sundae Dessert

Ingredients

• 1 quart ice cream
• 1 package Nabisco Chocolate wafers
• 1/4 cup melted butter
• 1 (5 1/3 ounce) can Pet Milk
• 2 cups Cool Whip
• 2 ounces unsweetened chocolate
• 1 cup sugar

Steps

1. Crush whole package of wafers and mix with butter. Reserve 1/2 of mixture and spread the rest in a 9×13 pan and freeze.
2. Combine sugar, milk and chocolate and bring to a boil. Let cool real good and it will thicken.
3. Layer softened ice cream over crumb crust, then freeze again.
4. Pour chocolate mixture over and freeze again; then spread Cool Whip over and add crumbs on top.

Notes

Newspaper clipping; the reverse side (Rosie_Lee.61, right) has a partial casserole recipe (steps 2-6, Vivian Schwartz, Quincy) and a partial Monkey Bread recipe.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.