Chocolate ice cream, laced creme de menthe is layered between an cocoa-oat crumb crust and crumble topping.

Chocolate Mint Ice Cream Squares

1 1/2 cups quick or old fashioned oats
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup brown sugar, firmly packed
1/2 cup butter, melted
1 quart chocolate ice cream, slightly softened
2 tablespoons creme de menthe liqueur or 1/4 teaspoon mint extract
1 cup non-dairy whipped topping, thawed

1. Heat oven to 350°F (175°C). Grease or spray 2 (8 or 9-inch) square baking pans with cooking spray.
2. In large bowl, combine oats, flour, cocoa and brown sugar; add melted butter and mix well (mixture will be crumbly).
3. Crumble 2/3 cup of the oat mixture into one pan for the topping.
4. Press remaining oat mixture firmly onto the bottom of second pan for crust.
5. Place both pans in oven and bake 11 to 12 minutes. Place pans on wire rack; cool completely.
6. In a large bowl, combine ice cream and liqueur, mixing well.
7. Spoon ice cream mixture evenly over cooled crust. Spread the whipped topping over ice cream.
8. Sprinkle evenly with baked topping. Cover and freeze until firm, at least 4 hours or overnight.
9. Remove dessert from freezer 10 to 15 minutes before serving. Cut into squares. Store tightly covered in freezer.

Makes 9 servings.