24 Oreo cookies, crushed
1/3 c. butter, melted
1/2 gallon coffee ice cream, softened
3 oz. unsweetened chocolate
2 tbsp. butter
1 c. sugar
Dash of salt
2 (5 1/2 - 6 oz.) cans evaporated milk
1/2 tsp. vanilla extract
1 1/2 c. heavy cream, whipped
1 1/2 oz. Kahlua liqueur
Powdered sugar to taste
1/2 - 3/4 c. chopped nuts

Combine cookie crumbs and butter and press into bottom of buttered 9"x13" pan. Refrigerate. Melt chocolate and butter. Add sugar, salt and milk. Bring to a boil, stirring until thickened. Remove from heat and add vanilla. Chill. When crust is chilled, spoon on softened ice cream and freeze. When chocolate sauce is cool and ice cream is re-frozen, spread sauce on top of ice cream. Freeze again. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze. Serves 25.

Variation: Excellent with peppermint stick ice cream, garnished with cookie crumbs or shavings of semi sweet chocolate.