Oreo Cookie Dessert - cooking recipe

Ingredients

24 Oreo cookies, crushed in blender
1/4 c. melted butter
1/2 gal. softened vanilla ice cream
1 can Eagle Brand milk
1 (16 oz.) can Hershey's syrup (1 1/2 c.)
1 stick butter
8 oz. Cool Whip

Preparation

Combine crushed Oreos and melted butter and press into the bottom of an 8 1/2 x 11-inch pan.
Freeze in freezer.
Spoon 1/2 gallon softened ice cream over crust and refreeze.
Combine Eagle Brand milk, chocolate syrup and butter.
Bring to boil and boil for 5 minutes.
Let cool and pour over ice cream.
Freeze.
Top with Cool Whip and nuts, if desired, and keep frozen.