30 Oreos
1/4 c. melted butter
1/2 gallon vanilla or peppermint ice cream
1 lg. can evaporated milk
1 1/2 sq. unsweetened chocolate
1 tsp. vanilla
1 tbsp. butter
1 lg. Cool Whip
1/2 c. chopped pecans

Crush Oreos, mix with melted butter, press into 9 x 13 pan. Chill 15 minutes. Partially soften ice cream, spread on top of Oreo crust. Keep in freezer while preparing next item. Mix milk, sugar, chocolate. Stir and cook until thick (about 30 minutes). Add butter and vanilla and allow to cool completely. Spoon over ice cream and return to freezer (15 minutes). Spread Cool Whip on top of chocolate sauce top with nuts if desired. Freeze until ready to serve.