3 egg yolks
1 can Eagle Brand milk
4 tsp. vanilla
1 c. crushed Oreo cookies (about 12)
2 c. (1 pt.) whipped cream (don't use whipped topping)

In a large bowl, beat egg yolks; stir in milk and vanilla. Fold in cookies and whipped cream. Pour in aluminum foil lined pan or a 2 quart container. Cover; freeze 6 hours or until firm.