25 Oreos, crushed
1/2 c. melted butter
1/2 gal. tin roof, Mackinac Island fudge or Heath Bar crunch ice cream

TOPPING:

2 sq. unsweetened chocolate
1 tbsp. butter
1/2 c. sugar
1 sm. can evaporated milk

Crush cookies; add melted butter. Press into 9 x 13 inch pan and freeze for 20 minutes. Spread ice cream over cookie base and return to freezer while making topping.

TOPPING: Combine ingredients and cook until thick. Spread over ice cream and return to freezer.