24 creme filled chocolate sandwich cookies, finely crushed (2 1/4 c.)
1/4 c. melted butter

FILLING:

1/2 gal. brick-style ice cream, any flavor

TOPPING:

2 c. powdered sugar
13 oz. can evaporated milk
6 oz. pkg. chocolate chips
1/2 c. butter
1 tsp. vanilla

In large bowl combine crushed cookies and butter. Press lightly in bottom of 13x9 inch pan. Cut ice cream in 1 inch slices; place over crushed cookies. Spread ice cream with spatula to cover completely. Cover. Freeze.

Combine topping ingredients; bring to a boil over medium-low heat. Cook 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool 1 hour. Pour topping over ice cream. Cover and freeze.