28 Oreo cookies (lg. pkg.)
1/4 c. butter, melted
1/2 gallon coffee ice cream
1 c. sugar
1 (5 oz.) can evaporated milk
1 tsp. vanilla
4 (1 oz.) squares semi-sweet chocolate
6 tbsp. butter
1 (12 oz.) container Cool Whip
1 c. chopped toasted pecans

CRUST: Crush cookies and then mix with 1/4 cup melted butter. Take mixture and layer in a 9x13 inch pan. Freeze 1 hour.

While crust is freezing, thaw ice cream enough to scoop and layer easily over frozen crust. Place both ice cream and crust back into freezer, until ice cream becomes very firm again.

CHOCOLATE SAUCE: Over medium heat, melt chocolate squares, add remaining butter, evaporated milk, sugar and vanilla. Let cool before pouring over ice cream. Next, mix nuts and Cool Whip and top sauce mixture.

For best results, return to freezer for at least 2 hours before serving. Serve in squares.