1 lb. bag Oreos
1/2 stick butter
1/2 gallon ice cream
1 can evaporated milk
1 c. sugar
1/2 stick butter
2 squares unsweetened chocolate

BOTTOM LAYER: Use a 9"x13" pan. Mix together crushed Oreos and 1/2 stick butter and press into pan.

NEXT LAYER: Cut ice cream into sections and cover with cookie layer. Freeze.

NEXT LAYER: Mix evaporated milk, 1 cup of sugar, 1/2 stick butter and unsweetened chocolate in a heavy pan, boil until thick, stirring constantly for 10 to 15 minutes. Cool, spread over ice cream. Freeze. Can be made days ahead. Serves 12 to 16.