22 chocolate graham crackers crushed finely ( 3 cups crumbs)
0.5 cup butter melted (1 stick)
0.5 cup sugar
8 oz cool whip whipped topping thawed
Equipment
oven
baking pan
Directions
Preheat oven to 350F.
Mix graham crumbs, margarine and sugar. Reserve 1-1/2 cups of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
Bake 10 minutes.
Remove from oven; cool completely.
Spread half of the ice cream over crust.
Sprinkle with 1 cup of the reserved crumbs; press lightly into ice cream. Top with remaining ice cream; cover with whipped topping.
Sprinkle with remaining 1/2 cup crumbs. Freeze 4 to 6 hours or overnight until firm.
Cut into 24 squares to serve. Store leftover squares in freezer.
