1 can Hershey's Chocolate
1 can Eagle Brand milk
1 stick butter

Stir together over heat until butter melts. Let cool.

4 c. crushed Oreo cookie
1 c. pecans
1/2 gal. vanilla ice cream, slightly melted.

In a 13x9 inch pan, spread crushed cookies. Cover with ice cream, top with fudge sauce and sprinkle with nuts. Freeze for several hours before serving.