Hot Fudge Sundae Cake - cooking recipe

Ingredients

28 to 30 Oreo cookies
1/2 gal. vanilla ice cream
1 c. Hershey's chocolate syrup
1 can Eagle Brand milk
2 sticks butter
1 (8 oz.) Cool Whip
1 c. pecans

Preparation

Crush the Oreo cookies with fork.
Mix with 1/2 cup melted butter.
Press in a 9 x 13-inch pan (Tupperware). Freeze until firm.
Let ice cream soften.
Spread over cookie mixture and freeze until firm.
Mix 1 stick of butter, Eagle Brand milk and chocolate syrup. Boil for 5 minutes.
Let cool.
Pour over mixture and freeze until hard.
Spread Cool Whip over mixture. Sprinkle with nuts and freeze.
Let thaw about 10 minutes before serving, but is just as good frozen.