24 Oreo cookies (divided)
1/4 c. melted butter
1/2 gal. vanilla ice cream
1 13 oz. can evaporated milk
1 c. plus 3 tbsp. sugar
1 1/2 sq. unsweetened chocolate
1 tbsp. butter
1 tsp. vanilla
1 small container Kool Whip

Crush oreos and mix with butter. Reserve about 1 1/4 cup for sprinkling on top of dessert. Press the rest into a 9 x 13 pan. Spread softened ice cream on crust and freeze. In a saucepan, mix milk, sugar and chocolate. Stir and cook until thick, 25 to 30 minutes. Add butter and vanilla. Cool completely. Spoon over ice cream and return to freezer. Top with Kool Whip (softened) and sprinkle with crushed oreos. Freeze. Keeps two weeks.