1 stick butter
20 Oreo cookies
1/2 gallon peppermint stick
1 c. evaporated milk (5.3 oz.)
1 c. chocolate chips
1 c. confectioners' sugar

Crush Oreos and mix with 1/2 stick of butter. Press in pan and freeze. Soften ice cream, spread on top and freeze. Mix evaporated milk, 1/2 stick butter, chocolate chips, confectioners' sugar and heat until chips are melted and smooth. Let cool. Pour over ice cream and freeze. Top with whipped cream, slivered nuts and maraschino cherries.