24 Oreo cookies
1 stick butter
1/2 gal. vanilla ice cream
3 oz. unsweetened chocolate squares
2/3 c. evaporated milk
3/4 c. sugar
Dash of salt

In saucepan melt 3 ounces chocolate, dash of salt, sugar and evaporated milk. Cook 4 minutes, stirring constantly. Cool completely. Remove ice cream from freezer and let soften. Mix butter and crushed Oreo cookies and put in bottom of a 9 x 13 inch pan. Place in freezer for 10 to 15 minutes. Spread softened ice cream on top of cookie crust and then top with cooled chocolate glaze. Keep frozen until ready to serve.