---

GIRDLE BUSTER

30 whole chocolate cream filled cookies, crushed

1/2 cup butter, melted

 1 1/2 quarts vanilla ice cream

Combine crumbs and melted margarine. Pack in a 9 x 13 x 2 inch pan to make crust. Spoon in softened vanilla ice cream and store in freezer several hours before adding pudding topping. Note: Better to freeze overnight.

Topping: 

1 1/2 cans (14-ounce) sweetened condensed milk

 3 (1-ounce) squares unsweetened chocolate

1/2 cup sugar 

1 cup water 

1 teaspoon vanilla

In sauce pan, heat condensed milk, chocolate, sugar, and water. Stir until chocolate melts and mixture thickens (approximately 5 – 10 minutes on medium heat). Add vanilla flavoring and let it cool to lukewarm. Spread on ice cream. Refreeze.