Cookies/Ice Cream Layer:

24 Oreo cookies, crushed in blender
1/3 c. butter, melted
1/2 gallon coffee ice cream, softened

Combine crushed cookies with 1/3 c. melted butter. Press into a 13x9-inch pan. Spread with softened ice cream, cover and freeze.

Chocolate Layer:

3 oz. unsweetened baking chocolate
2 tbsp. butter
1 c. sugar
dash of salt
1 1/2 c. (12 oz.) evaporated milk
1/2 tsp. vanilla

Melt chocolate and 2 tbsp. butter over low heat. Add sugar, salt and milk. Cook and stir until thickened. Remove from heat and add vanilla. Chill until completely cool. Spread on top of ice cream layer and return to freezer.

Topping:

1 (8 or 9 oz.) carton frozen whipped topping
1 tbsp. coffee liqueur (Kahlua)
1/2 cup chopped nuts

Combine thawed whipped topping with Kahlua. When chocolate layer is frozen, spread with whipped topping mixture. Sprinkle with nuts and freeze.

Remove dessert from freezer a few minutes before serving to make cutting easier.