MAKE SAUCE FIRST:

1 bar German chocolate
5 oz. can Milnot
1/2 tsp. salt
2/3 c. sugar
1 stick butter

Bring ingredients to a boil, stirring constantly. Cook 4 minutes. Cool.

CRUST:

Crush 22 Oreo cookies and mix with 1/4 cup melted butter. Spread in greased 9x13 pan.

Slice 1/2 gallon vanilla ice cream and place on top of cookie crumbs. Sprinkle chopped pecans over ice cream. Cover and place in freezer for 1 hour. Then cover with 8 ounce container of Cool Whip. Freeze overnight.