BOTTOM:

27 crushed Oreo cookies
1/3 c. melted butter

Combine and press into bottom of 13 x 9 inch pan. Freeze.

FILLING:

1/2 gallon ice cream, softened (strawberry or vanilla are very good)

Spread over cookie mixture and freeze until very firm.

TOPPING:

3 oz. unsweetened chocolate
1/8 tsp. salt
3/4 c. sugar
1/4 c. butter
2/3 c. evaporated milk (5 1/3 oz. can)

Bring ingredients to a boil over medium to medium-high heat and stir constantly for 4 minutes. Remove from heat and cool until lukewarm, stirring occasionally. Pour over ice cream mixture, freeze. Best made a day ahead. Cut into squares and serve. (May need to thaw slightly.)