15 oz. pkg. Oreo cookies, crunched in blender
1 stick butter, melted

FILLING:

1/2 gal. vanilla ice cream, softened

SAUCE:

1 can evaporated milk (12 oz.)
1 c. sugar
2 sq. unsweetened chocolate
1 stick butter

TOPPING:

1 (8 oz.) container Cool Whip & ground nuts

Combine crushed cookies and butter and press into bottom of 13 x 9 inch pan. Freeze. Make the sauce by combining chocolate, evaporated milk, butter and sugar in saucepan. Heat over medium heat to a boil. Continue stirring boiling sauce for 15 to 20 minutes until thick. Allow to cool.

Spread softened ice cream over crust and freeze again. Spread cooled sauce over frozen ice cream. Freeze again. Spread Cool Whip and sprinkle nuts over sauce. Freeze again.