30 Hydrox cookies, crushed
1/2 gal. vanilla ice cream, softened
2 oz. chocolate chips
1 sm. can evaporated milk
1/2 stick butter
1/4 c. sugar
1 tsp. vanilla extract
Pecans, for garnish

Pat crushed cookies into 13 x 9 x 2 inch pan. Cover with ice cream. Freeze. Mix chocolate chips, evaporated milk, butter and sugar. Boil until mixture thickens. Add 1 teaspoon vanilla extract.

Pour over ice cream, sprinkle with pecans and refreeze. Cut into squares and serve. Individual portions can be topped with chocolate sauce.