Peppermint Ice Cream Fudge Ribbon Pie

(Sally Merica Bowman)

1 baked 9-inch pie shell

2 quarts softened peppermint ice cream

Fudge sauce:

2 T. butter

2 oz unsweetened chocolate

1 cup sugar

1 6-oz can evaporated milk

1 teas. vanilla

Fudge Sauce:  mix 2 T. butter, 2 oz unsweetened chocolate, 1 cup sugar and evaporated milk in saucepan.  Cook, stirring until thick.  Add 1 teas vanilla and cool thoroughly. Spread 1 pint softened ice cream in baked pie shell, cover with ½ of fudge sauce.  Freeze until firm.  Spread with second pint softened ice cream and rest of fudge sauce.  Freeze until firm.