1/2 gal. vanilla ice cream
14 chocolate cream filled Oreo cookies, crushed
2 (1 oz.) sq. semi-sweet chocolate
1/2 c. butter
2 c. sifted powdered sugar
Whipped cream
Maraschino cherries
1 (5.3 oz.) can evaporated milk

Scoop ice cream into 2 and 1/2 inch balls. Lightly roll with cookie crumbs. Cover and freeze until firm, in dishes.

Combine chocolate and butter in top of double boiler, bring water to a boil, then reduce heat to low. Cook until chocolate melts, then stir in milk and sugar. Cook, stirring constantly, until sauce is thick and smooth. Garnish ice cream balls with warm sauce, whip cream and cherries.