36 to 48 Oreo cookies
2 sticks butter
1/2 gal. vanilla ice cream
1 can Eagle Brand milk
1 can Hershey's syrup
12 oz. Cool Whip
1 tsp. vanilla

Crush Oreo cookies and mix with 1 stick melted butter. Press into 9 x 13-inch pan. Freeze for 30 minutes. Soften ice cream and spread over cookie layer; return to freezer for another 30 minutes (or longer). Bring milk, syrup and butter to a boil, stirring constantly for approximately 2 minutes. Add vanilla to hot mixture and let cool completely. Pour cooled mixture over vanilla ice cream and freeze another 30 minutes. Spread Cool Whip on top. Chill and serve.