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1
Line 9 x 5-inch loaf pan with waxed paper strips that extend over sides of pan.
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2
Mix crumbs with 6 tablespoons melted margarine and set aside.
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3
Melt 7 squares chocolate and 1/4 cup margarine over very low heat, stirring constantly.
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4
Cool.
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5
Beat eggs in large bowl.
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6
Beat in sugar at high speed of electric mixer until thick, about 10 minutes.
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7
Fold in chocolate mixture and vanilla, then 4 cups of whipped topping.
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8
Spoon about 1 1/2 cups of chocolate mix into pan.
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9
Sprinkle with 2/3 cup of cookie crumbs.
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10
Press lightly. Repeat layers, ending with crumbs.
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11
Freeze 6 hours or overnight until firm.
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12
Melt remaining chocolate.
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13
Cool.
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14
Invert dessert onto plate.
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15
Remove waxed paper.
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16
Garnish with remaining whipped topping and drizzle with melted chocolate.
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17
Store in freezer.
