A great summer dessert that’s especially popular with the younger set.
To make the cake, stir the cookies into the melted butter. Place in a 9-inch by 13-inch baking dish. Freeze.
Spread the ice cream on top of the frozen crushed cookies and return to the freezer to freeze solid.
To make the topping, combine the ½ cup butter, chocolate, sugar, and evaporated milk in a heavy saucepan. Cook for 10 minutes, stirring constantly, until thick. Cool. Spread over the ice cream and freeze solid. Top with Cool Whip, wrap well to prevent freezer burn, and return to the freezer until you are ready to serve.