7 tbsp. butter
28 oreo cookies, crushed
1/2 gal. vanilla ice cream
1 (16 oz.) can Hershey syrup
1 can Eagle brand milk
1 stick butter
1 sm. Cool Whip
Chopped pecans

Combine butter and cookies press into 9 x 13 pan. Freeze 1/2 hour. In saucepan combine syrup, milk and butter. Simmer 5 minutes after butter is melted. While sauce is cooling. Spread softened ice cream over crust and freeze 1 hour. Then spread well cooled sauce over ice cream. Freeze 1/2 hour. Frost with Cool Whip. Sprinkle nuts. Store in freezer keeps weeks.