1 bar German sweet chocolate
2 sticks butter
2/3 c. sugar
1 sm. can Pet milk
30 Oreo cookies
1/2 gallon vanilla ice cream
9 oz. Cool Whip
Toasted, slivered almonds

Make sauce: melt chocolate with 1 stick butter. Add sugar and Pet milk. Bring to full boil and remove from heat. Cool.

Crush cookies. Mix with 1 stick butter melted. Sprinkle 2/3 of mixture in bottom of buttered 13x9 pan. Spread ice cream over crumbs. Sprinkle with remaining 1/3 crumbs. Pour chocolate sauce (from no. 1) over all; spread evenly.

Cover with Cool Whip and sprinkle with almonds. Freeze and set several hours. Remove to room temperature 15 minutes before serving.

NOTE: I defrost my ice cream in microwave, then blend in blender to make spreading easier.