Ice Cream Cake

My aunt made this ice cream cake for a family gathering years ago. It was a hit then, and I imagine it would be just as good now.


Ice Cream Cake
2 cups crushed chocolate graham crackers
1/2 cup butter
1/4 cup sugar
1/2 gallon mint chocolate chip ice cream, slightly softened
1 cup semisweet chocolate chips
1/2 cup butter
1 cup powdered sugar
12 oz. evaporated milk
1 tsp. vanilla
8 oz. cool whip

Combine crushed graham crackers and 1/2 cup melted butter and sugar. Press into the bottom of a large cake pan. Set in the freezer to chill for 5 minutes. Cut ice cream into 1/2-inch slices, and lay over the crumbs. Cover, and return to the freezer. Meanwhile, melt chocolate and remaining 1/2 cup butter. Add powdered sugar and milk. Cook and stir for 20 to 25 minutes until slightly thickened. Remove from heat, and stir in vanilla. Cool sauce completely.

Pour sauce over ice cream, and return to freezer for at least 30 minutes until firm. Spread cool whip on top. Freeze until serving time.