8 oz. Hershey syrup
1 can Eagle Brand milk
1/3 c. butter
1/2 tsp. vanilla
24 crushed Oreos
1/4 c. melted butter
1/2 gallon vanilla ice cream, soft
Cool Whip
Chopped pecans

Boil first 3 ingredients and simmer for 5 minutes. Add vanilla and cool. Mix Oreos and butter and pat into bottom of 9 x 13 pan. Freeze for 10 minutes. Put soft ice cream on top of crushed Oreos and freeze 30 minutes. Add syrup and freeze another 30 minutes. Add Cool Whip and crushed pecans. Freeze overnight.