24 Oreo cookies
1/4 c. melted butter
1/2 gallon ice cream (chocolate chip or vanilla)
1 can Eagle Brand milk
1 (16 oz.) can Hershey syrup
1 stick butter

Crush 24 Oreo cookies. Add 1/4 cup melted butter and spread on 9 x 13 pan - freeze. Soften 1/2 gallon ice cream and place over Oreo cookies - freeze.

TOPPING:

Boil for 5 minutes and cool; 1 can Eagle Brand milk, 1 (16 ounce) can Hershey syrup and 1 stick butter; cool. Pour over ice cream and freeze.