Crush 28 Oreos and moisten with 1/4 cup melted butter. Pat in bottom of 9 x 13 pan and freeze.

Cut 1/2 gallon of mint chocolate chip ice cream into 3/4-inch slices and place over Oreo base; freeze.

Melt 1 cup chocolate chips and 2 tablespoons butter; mix until smooth. Add 1 cup confectioners sugar, 2/3 cup evaporated milk, and a dash of vanilla. Cook and stir until slightly thickened; cool.

Pour over the ice cream; spread evenly and freeze until ready to use. Serves 8- 10.