15 oz. pkg. chocolate chips
15 oz. Oreo cookies, crushed
1/2 c. melted butter
1 lg. can evaporated milk
1 c. sold butter
2/3 c. powdered sugar
1 1/2 c. pecans
1/2 gal. vanilla ice cream
9 oz. Cool Whip

CRUST - Crush cookies and mix with 1/2 cup melted butter. Pat all but 3/4 cups in a 9 x 13 inch pan. Freeze 1 hour. Soften ice cream and spread on crust, freeze.

SAUCE - In a heavy pan, mix evaporated milk, butter, chocolate chips and powdered sugar over medium heat. Bring to a boil (stirring constantly). Boil for 8 minutes, cool to lukewarm. Spread nuts over ice cream and pour sauce over. Freeze again. Spread Cool Whip and sprinkle rest of crumbs on top. Freeze. 10 minutes before serving time, take container from freezer.