Cookies 'N Cream - cooking recipe

Ingredients

1 stick butter
1 can Eagle Brand milk
1 c. chocolate syrup
1/4 c. butter
24 Oreo cookies, crushed
1/2 gal. vanilla ice cream
8 oz. Cool Whip
1 c. chopped pecans

Preparation

Melt 1 stick butter; add milk and syrup.
Bring to a boil; simmer for 5 minutes.
Set aside until well cooled.
Melt 1/4 cup butter and add cookies.
Press into bottom of 9 x 13-inch pan. Freeze for 1 hour.
Soften the ice cream; spread over the cookie mixture.
Freeze for 1 hour.
Pour the syrup mixture over ice cream.
Freeze for 1 hour.
Spread Cool Whip over syrup.
Sprinkle nuts on top.
Freeze 24 hours before serving.