24 Oreos, crushed
1/2 c. butter, melted
1/2 gal. vanilla ice cream, softened
4 oz. German chocolate sq.
2/3 c. sugar
1 tsp. vanilla
1/2 c. butter
1/8 tsp. salt
2/3 c. evaporated milk

Combine Oreos and butter and press into 13 x 9 x 2 inch pan. Spread ice cream over cookie crust and freeze.

In saucepan, boil chocolate, sugar, vanilla, butter, salt and evaporated milk for 4 minutes. Cool sauce completely and pour over frozen ice cream. Sprinkle with nuts or drizzle with chocolate syrup. Freeze solid. When ready to serve, let thaw for 10-15 minutes before serving.