28 Oreo cookies
1/4 to 1/2 c. melted butter
1/2 gallon ice cream (your favorite, coffee is good)
1 c. sugar
1 sm. can evaporated milk
1 tsp. vanilla flavoring
4 squares semi-sweet chocolate
6 tbsp. butter
1 lg. carton whipped topping
1 c. chopped nuts (may be toasted)

Crush Oreos and mix with 1/4 to 1/2 cup melted butter; spread into a 9x13 inch pan and freeze. Soften ice cream and spread on top of the cookies. Refreeze.

Bring to a boil sugar, milk, vanilla, chocolate, and butter. Boil for 1 minute. Cool. Pour over ice cream and refreeze. Mix whipped topping and nuts and spread over chocolate. Keep frozen until served. Serves 16 to 20.