20-25 Oreo cookies
1/2 stick butter, melted
1/2 gallon vanilla ice cream (Bluebell), softened
1/2 gallon coffee ice cream (Bluebell), softened
1 (6 oz.) pkg. Bits O'Brickle, halved
1 1/2 c. sugar
1 c. evaporated milk
1/4 c. butter
1/4 c. light corn syrup
Dash salt

In food processor, process cookies until fine. Add melted butter; mix well. Line bottom of spring form pan with crumbs. Bake at 350 degrees for 10 minutes. Cool completely.

Using vanilla ice cream, make 2" layer on top of crumbs. Sprinkle one half of Bits O'Brickle over vanilla ice cream. Makes 2" layer of coffee ice cream. Cover with foil. Freeze.

For sauce, combine sugar, milk, butter, syrup and salt over low heat. Bring to boil. Boil 1 minute. Remove from heat. Cool slightly and add remaining brickle chips. Chill. Serve sauce over pie wedges. Remaining sauce may be refrigerated in tightly covered container for use as a topping for ice cream, etc.