Instructions: Pn Salt 12 oz Evaporated milk 1/2 ts Vanilla extract 1 1/2 c Heavy cream; whipped 1 1/2 oz Kahlua liqueur Powdered sugar to taste 3/4 c Nuts; chopped Combine cookie crumbs and butter and press into the bottom of a buttered 9x13" pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and milk. Bring to a boil stirring until thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze.

VARIATION: Excellent with peppermint stick ice cream, garnished with cookie crumbs or shavings of semi- sweet chocolate.

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