LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.
2
SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.
3
FREEZE 3 hours. Remove from freezer 15 minute before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.
This dessert was a big hit at a cookout we had with friends this weekend. I had clipped the recipe from the Summer '09 issue of Kraft Food & Family and was happy to find it here so I could add it to my cookbook. Very easy to make!!!
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Oh how I wish you hadn't published this recipe. There went my good intentions re healthy eating. Absolutely love chocolate/mint anything and these are easy. Suggest that the crumbs on the bottom chill (or freeze) a llitle while because this will make it easier to spread the ice cream. Wonderful.
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