36 Oreo cookies, crushed
1/2 c. melted butter
2 qt. Yarnell's vanilla ice cream

Make crust of Oreo cookies and butter. Spread in oblong cake pan. Let ice cream soften and spread over crust. Put in freezer for several hours.

TOPPING:

1 1/3 c. evaporated milk
3 sq. unsweetened chocolate
1/2 c. butter
1 1/3 c. sugar
3 tsp. vanilla

Melt chocolate over low heat. Remove from heat and stir in sugar and butter. Gradually add evaporated milk. Blend well; cook again over low heat, stirring frequently until thick. Add vanilla. Cool completely at least 1 1/2 hours. Pour over ice cream and butter mixture. Sprinkle with chopped pecans. Return to freezer and freeze again.