1 (15 oz.) pkg. cream filled Oreos
1/4 c. butter, melted
1/2 gallon vanilla ice cream
2 squares unsweetened chocolate
3 tbsp. butter
1 (5 oz.) can evaporated milk
1 tsp. vanilla
1 c. sugar
1 (12 oz.) carton Cool Whip
1 c. chopped pecans

Crumble cookies, mix with butter. Pat into 9 by 13 pan (treated) and freeze at least 30 minutes. Spread ice cream on top and freeze. In saucepan, melt chocolate; add butter, milk, sugar and vanilla. Bring to boil and boil 2 minutes. Cool completely. Drizzle over ice cream; freeze. Top with Cool Whip, pecans and shaved chocolate. Freeze. Cut into squares. Let set out about 10 minutes before serving.