20 Oreo cookies, crushed
1/4 c. butter, melted
1 qt. vanilla ice cream
whipped cream (for topping)
slivered almonds, toasted
1 (5.33 oz.) can evaporated milk
2 tbsp. butter
1/2 c. sugar
2 sq. sweetened chocolate
1/2 tsp. vanilla

Mix crushed cookies with butter. Press into 9-inch pie plate and freeze. Spoon in ice cream and store in freezer. Heat sauce ingredients over low heat. Stir until blended; cool. Serve pie topped with sauce, whipped cream and toasted almonds.

Yield: 8 small, rich servings.