Buster Bars - cooking recipe

Ingredients

1 (15 oz.) pkg. crushed Oreo cookies
1/2 c. melted oleo
1 large can evaporated milk
1/2 c. oleo
1 (6 oz.) pkg. chocolate chips
1 c. powdered sugar
1 1/2 c. chopped pecans
1/2 gal. vanilla ice cream
8 oz. Cool Whip

Preparation

Crush cookies and mix with 1/2 cup melted oleo.
Put all but 1/3 cup in 9 x 13-inch pan.
Freeze 1 hour.
Spread softened ice cream on crust.
Mix evaporated milk, chocolate chips, oleo and sugar and bring to a boil.
Boil 8 minutes.
Cool to lukewarm. Spread pecans on ice cream.
Pour sauce over pecans.
Freeze again.
Top with Cool Whip.
Sprinkle with crumbs.
Freeze.
Wrap with foil.