¼ cup sugar
Roll thin chocolate wafers with rolling pin to make crumbs. Cream butter. Add crumbs and sugar. Mix well. Pack half the crumb mixture in freezing tray. Place in refrigerator to chill. Cover crumbs with ice cream; pack down well. Press remaining crumbs firmly on top. Return to refrigerator and freeze. If desired garnish with whipped cream before serving. Yield: 6 to 8 servings.
BUTTERSCOTCH SUNDAE SAUCE
1¼ cups brown sugar
¾ cup light corn syrup
¼ cup butter
¾ cup light cream
Combine ingredients; heat slowly until sugar is dissolved. Cook until mixture spins a thread (232°F.) Cool. Yield: 2 cups.
FUDGE SAUCE
1 cup sugar