Ice Cream Crunch
|Ginger biscuits||350 Gram|
|Cadbury chocolate/Cooking chocolate, 3 squares, 180 grams||3|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
|Vanilla icecream||500 Gram|
|Chocolate sauce||3⁄4 Cup (12 tbs)|
Crush biscuits with a rolling pin.
Melt butter and chocolate (cut in pieces) in top of a double boiler.
Add biscuit crumbs and mix well.
Grease a 9 1/2 inch diameter pie dish with oil and pat biscuit mixture.
Place in refrigerator for at least one hour, to harden.
Just before serving, fill the plate with ice-cream.
Pour some chocolate sauce over it.
Sprinkle nuts on top.