1 lb. Oreo cookies, crushed
1 stick butter, melted
2/3 c. chocolate chips
1 stick butter
1 1/2 c. evaporated milk
2 c. powdered sugar
1 tsp. vanilla
1/2 gallon vanilla ice cream, boxed
1 c. pecan halves

Mix crushed cookies and melted butter. Pat to form a crust in bottom of a 9 x 12 pan. Refrigerate 1 hour. Slowly melt chocolate chips and butter. Gradually add evaporated milk and powdered sugar; stir constantly and bring to a boil for 8 minutes. Remove from heat and add vanilla. Place sliced ice cream on top of cookie layer. Pour hot chocolate sauce over ice cream and top with pecan halves. Keep in freezer.