20 Oreo cookies, crushed
1/3 c. melted butter
1/2 gal. coffee ice cream
Cool Whip
1 c. chopped pecans

TOPPING:

1 1/2 blocks unsweetened chocolate, chipped fine
1/2 c. sugar
1 tsp. butter
1 sm. can evaporated milk

Mix cookies and melted butter, and press into a 9 x 13 inch pan. Tupperware makes a container with lid this size, and it works quite well.

Put into freezer to set.

Soften ice cream. Layer over crust and refreeze.

Mix topping ingredients in a saucepan. Bring to a boil over medium heat, and cook until thickened. Cool for 5 to 10 minutes, and pour over ice cream.

Layer with Cool Whip, and sprinkle chopped pecans on top. Store in freezer until ready to serve.