18-25 Oreos
1/4 c. melted butter
1/2 gallon peppermint ice cream
1 1/3 c. evaporated milk
1/2 c. butter
1 1/3 c. sugar
3 squares bitter chocolate
3 tsp. vanilla

Crush Oreos to make 2 cups. Mix with melted butter and press in 9"x13" dish. Allow ice cream to soften and spread over crust. Let freeze. Prepare sauce by melting chocolate in double boiler. Remove from heat and stir in sugar and butter. Gradually add milk. Return to heat; blend well and stir often until thick. Add vanilla. Cool 20 minutes. Pour over ice cream; sprinkle with 1 1/2 to 2 cups pecans. Freeze again.