Fudge Sauce

2 cups confectioners' sugar
1 1/2 cups evaporated milk
2/3 cup (4 ounces) chocolate chips
1/2 cup (1 stick) butter
1 teaspoon vanilla extract

Dessert

1 (16-ounce) package cream-filled chocolate sandwich cookies, crushed
½ cup (1 stick) butter, melted
1 ½ cups toffee bits
½ gallon vanilla ice cream, softened

For the sauce, combine the confectioners' sugar, evaporated milk, chocolate chips and butter in a saucepan. Bring to a boil and cook for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Cool completely.

For the dessert, mix the cookie crumbs with the butter in a bowl. Press in a greased 9xl3-inch dish and sprinkle with the toffee bits. Spread the ice cream over the chips and freeze for 2 to 3 hours or until firm.

Spread the sauce over the ice cream layer and freeze until serving time.

Serves 12