24 Oreo cookies, crushed
1/3 c. butter, melted
1/2 gallon coffee ice cream
3 oz. unsweetened chocolate
2 tbsp. butter
1 c. sugar
Dash of salt
1 (5 1/2-6 oz.) cans evaporated milk
1/2 tsp. vanilla extract
1 1/2 c. heavy cream, whipped
1 1/2 oz. kahlua liqueur
Powdered sugar to taste
1/2-3/4 c. chopped nuts

Combine cookie crumbs and butter and press into the bottom of a buttered 9 x 13 inch pan. Refrigerate. When chilled, spoon on softened ice cream and freeze.

Melt chocolate and butter. Add sugar, salt and milk. Bring to a boil, stirring until thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze. Makes 25 servings.