CRUST:

24 Oreo cookies, crushed fine
1/3 c. melted butter

1/2 gal. vanilla ice cream
2 tbsp. butter
4 sq. semi-sweet chocolate
1 sm. can evaporated milk (5 oz.)
1 c. powdered sugar
1/2 pkg. vanilla pudding (not instant)
Nuts, chopped

Mix the first two ingredients and pat in 9x13 pan. Refrigerate until cold. Soften ice cream slightly and put on top of crust. Set in freezer.

In double boiler put the butter, chocolate squares, evaporated milk and pudding. Cook until thickened. Cool good. Drizzle over top of ice cream and sprinkle with chopped nuts.