2 cups powdered sugar
15 ounce can evaporated milk
1/2 cup butter
1 teaspoon vanilla
6 cups orange sherbet
5 cups vanilla ice cream
1 cup frozen nondairy topping, thawed
In medium saucepan, combine chocolate chips, powdered sugar, evaporated milk, and butter. Cook and stir over medium heat until chips and butter melt and mixture comes to a boil. Reduce heat and simmer for 8 minutes, stirring frequently. Remove from heat and set aside to cool completely.
Soften orange sherbet until spreadable. Spread in bottom of 13x9" baking pan and set in freezer for 15 minutes. Soften vanilla ice cream and fold in whipped topping until blended. Spread over orange sherbet and set in freezer for 1 hour until firm.
Spread completely cooled chocolate sauce over vanilla ice cream layer and freeze for 4-8 hours until firm. Cut into squares to serve. 12 servings