28 Oreo cookies
1/2 gallon vanilla ice cream
2 sticks butter
1 lg. container Cool Whip
1/2 c. chopped pecans
1/3 c. melted butter
3 oz. semi-sweet chocolate
1 c. sugar
2 sm. cans evaporated milk

Crush the cookies and mix with 1/3 cup melted butter. Press into a buttered 9x13 inch pan and freeze. Slice the ice cream and arrange on top of the Oreo crust and freeze. Cook the remaining ingredients except the Cool Whip and pecans in a saucepan for 15 minutes, stirring constantly.

When thickened, remove from heat and cool completely. When cool, pour over the ice cream and freeze again. Spread with the Cool Whip and sprinkle with pecans. Keep frozen until ready to serve. Will keep for 2 to 3 weeks. Enjoy!