1 (16 oz.) pkg. Oreos
1/2 c. butter
1/2 gallon vanilla ice cream
Pecan or walnut pieces (opt.)

CHOCOLATE SAUCE:

2 c. powdered sugar
1/2 c. butter
1 1/2 c. evaporated milk (12 oz.)
1 c. semi-sweet chocolate chips

In medium bowl crush cookies and mix with butter. Press into 9"x13" pan. Cut ice cream into 1/2" slices and place flat over crust. Cover with foil and freeze 1 to 2 hours until firm.

CHOCOLATE SAUCE: In medium saucepan combine ingredients and cook over medium heat, stirring constantly until mixture boils. Continue to stir 8 minutes as sauce thickens. Cool slightly. Pour over ice cream. Sprinkle with nuts. Cover again and freeze until firm.