24 crushed Oreos
1/4 lb. butter
3 squares semi-sweet chocolate
3 eggs
2 c. powdered sugar
1/2 gallon vanilla ice cream
1/3 c. creme de menthe

Soften ice cream in large bowl. Crush cookies (see hint). Spray 9x13 inch pan with Pam. Melt butter and chocolate in saucepan; let cool. Add beaten eggs and stir until thick. Layer cookie crumbs into 9x13 inch pan. Add sugar to chocolate mixture, and pour over crumbs.

To the softened ice cream, add the creme de menthe and mix well. Freeze until firm.

HINT: Put Oreos in a Ziploc bag and use a rolling pin or meat mallet for crushing.