36 Oreo cookies, crushed in big chunks
1 c. melted butter, approx.
1/2 gal. vanilla ice cream
4 oz. unsweetened chocolate
1 1/3 c. evaporated milk
1 c. sugar
1 tsp. milk
16 oz. Cool Whip

Butter bottom of 9 x 13 x 2 inch pan. Mix Oreos and 2/3 cup melted butter and pour into pan. Soften ice cream and spread on top of first mixture. Freeze.

Melt together unsweetened chocolate and 2 tablespoons butter. Add sugar, milk and evaporated milk. Boil and stir until thickened. Cool mixture, but not until hardened (about 1 hour) and spread on top of ice cream layer and freeze. Soften Cool Whip and spread on top and refreeze overnight. Can be garnished with shaved chocolate or nuts.