CRUST:

28 Oreo cookies, crushed (about 15 oz.)
1/2 cup (1 stick) butter, melted

MIDDLE LAYER:

1/2 gallon ice cream, mint chocolate chip (I use Country Fresh)

TOP LAYER:

2 (1 oz. ea.) sq. semi-sweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
1 (12 oz.) can evaporated milk

Mix together crust ingredients; pat into a 9x13-inch pan. Spread ice cream over the crust. (I slice the ice cream, about 2-inches thick, and lay it over the crust). Freeze 1 hour.

To prepare top layer melt chocolate in saucepan; add remaining ingredients and boil 10 for 15 minutes, low boil, stirring constantly. Cool thoroughly in the refrigerator.

Spread over ice cream and freeze for 1 hour.

Submitted by: Sandie DeVlieger