15 oz. Oreos, crushed
1 stick melted butter

Mix crumbs and butter. Pack to form crust in 2 pans - 9 x 13 inch and 8 x 8 inch. Refrigerate 1 hour. 1 stick butter 1 1/2 c. (12 oz. can) evaporated milk 2 c. powdered sugar 1 tsp. vanilla 1/2 gal. butter brickle or mint chocolate chip ice cream Walnuts over top

Melt slowly chips and butter. Add milk and sugar - stir constantly. Bring to boil for 8 minutes. Remove from heat and add vanilla. Put ice cream over crusts and pour hot sauce over ice cream. Sprinkle with nuts and freeze. Keeps well.