14 oz. bar German sweet chocolate
2/3 c. sugar
1/2 c. butter
1/2 c. butter, softened
1 (8 oz.) container Cool Whip
1 (5 oz.) can evaporated milk
24 Oreo cookies
1/2 gal. vanilla ice cream

Melt chocolate, sugar, butter and evaporated milk; boil for 4 minutes, stirring constantly. Set aside to cool. Crush cookies and mix with 1/2 cup softened butter. Press into 9 x 13 inch pan. Freeze for 30 minutes. Soften ice cream and spread over cookies. Freeze for 5 to 10 minutes. Pour fudge mixture over ice cream and freeze. To serve, top with Cool Whip.