CRUST:

18 cream filled Oreo cookies crush

Mix with 1/3 cup melted butter and press into 10 inch greased pie pan. Refrigerate to chill. Spread on 1 quart of coffee ice cream softened. Place in freezer.

TOPPING:

Melt 2 squares baking chocolate in top of double boiler and add:

1/2 c. sugar
2 tbsp. butter
1 lg. can of evaporated milk

Cook in double boiler until thick. Cool completely and spread over ice cream. Freeze. Remove from freezer about 15 minutes before cutting to serve.