soften 1/2 gallon vanilla ice cream. Spread on top. Refreeze.

Boil: 1 c. sugar small can evaporated milk (5 oz.)
1 t. vanilla 4 oz. chocolate chips
6 T. butter
Boil one minute. cool. Pour over ice cream. Freeze. Spread with 8 oz. cool
whip. Freeze. Eat slightly thawed