FIRST LAYER:

24 Oreo cookies, crushed
1/2 stick butter, melted

Mix and pat in bottom of 9 x 13 dish, chill 30 minutes in freezer.

SECOND LAYER:

1/2 gallon vanilla ice cream, softened

Spread over crust and chill in freezer 30 minutes.

THIRD LAYER:

16 oz. chocolate syrup
1 can Eagle Brand milk
3/4 to 1 stick butter

Bring ingredients to a boil and simmer for 5 minutes. Let cool completely. Pour over ice cream and chill in freezer 30 minutes.

FOURTH LAYER:

9 oz. Cool Whip softened

Spread over third layer and top with crushed pecans.