CRUST:

32 Oreo cookies
6 tbsp. butter

MIDDLE:

1/2 gal. ice cream (chocolate chip or peppermint)

TOPPING:

3 oz. unsweetened Hershey's chocolate
1/4 c. butter
1/8 tsp. salt
3/4 c. sugar
2/3 c. evaporated milk
1 c. chopped pecans
Whip cream or Cool Whip
Cherries

Crust: Crush cookies on wax paper. Mix cookies with 6 tablespoons melted butter. Press on bottom of 9 x 13 inch pan. Cover bottom of pan evenly and allow to freeze.

Middle: Spread softened ice cream over crust. Return to freezer and harden completely.

Topping: Melt chocolate and 1/4 cup butter. Slowly add salt, sugar and evaporated milk. Cook 4 minutes on medium heat after coming to a boil. Stir constantly, allow to cool completely. Spread over ice cream evenly.

Garnish: Chopped pecans, Cool Whip or whipped cream and cherries on top. Serves 15-20 (depending on size).