1 (12 oz.) evaporated milk
1 (6 oz.) chocolate morsels
1 (16 oz.) pkg. mini marshmallows
1/2 c. butter
1 c. flaked coconut
1 (20 oz.) pkg. Oreo's, crushed
1/2 gal. vanilla ice cream
1 c. chopped pecans or walnuts

Place evaporated milk and chocolate morsels in top of double boiler. Bring water to boil. Reduce heat to low and cook until chocolate melts and mixture is smooth. Stir occasionally. Remove from heat. Stir in marshmallows. Transfer mixture to medium bowl. Cover and chill.

Melt butter in large saucepan over medium heat. Add coconut and cook, stirring constantly until coconut is golden brown. Remove from heat. Add crushed cookies; stir well. Press 3/4 of cookie mixture in bottom of 13x9 inch pan.

Cut ice cream into 1/4 to 1/2 inch slices. Place 1/2 of ice cream slices on top of cookie mixture.

Pour half of reserved marshmallow mixture over ice cream. Repeat layers with remaining ice cream and marshmallow mixture. Sprinkle with remaining 1/4 of cookie mixture and chopped pecans. Cover and freeze until firm.