28 Oreo cookies
1/4 c. butter, melted
1/2 gal. coffee ice cream
1 c. sugar
1 (5 1/3 oz.) can evaporated milk
1 tsp. vanilla
4 (1 oz.) sq. semi-sweet chocolate
6 tbsp. butter
1 (12 oz.) Cool Whip
1 c. chopped pecans

Crush Oreo's and mix with butter. Spread into 9x13 inch pan and freeze. Soften ice cream and spread on top of crust. Refreeze. Boil for 1 minute sugar, evaporated milk, vanilla, chocolate and butter. Cool. Pour over ice cream and refreeze. Mix Cool Whip with nuts and spread over chocolate. Keep frozen until ready to serve. Yield: 10- 12 servings.