25 Oreo cookies
1 stick butter
1 can evaporated milk
2 sqs. Baker's German chocolate
1 c. sugar
1/2 gal. vanilla ice cream
12 oz. Cool Whip

Crush Oreo cookies. In a 9 x 13 inch pan, make crust with cookies and melted butter. Freeze to harden. Mix evaporated milk, sugar, and German chocolate on stove until it becomes like butterscotch. This takes 20 to 30 minutes. Meanwhile, let your 1/2 gallon of ice cream sit to soften. After caramel mixture is done, remove from heat and let cool to room temperature.

Take crust out of freezer. Layer softened ice cream on it and put it back in freezer. When caramel is at room temperature, pour on top of vanilla ice cream. Put back in freezer. Top with whipped cream. Nuts and cherries are optional. Take out 10 minutes before serving. Delicious!!!