Oreo Cookie Freeze - cooking recipe

Ingredients

28 Oreo cookies
4 (1 oz.) sq. semi-sweet chocolate
1/4 c. margarine, melted
6 Tbsp. margarine
1/2 tsp. vanilla
1/2 gal. coffee ice cream
1 (12 oz.) Cool Whip
1 c. sugar
1 c. chopped toasted pecans
1 (5 1/3 oz.) can evaporated milk

Preparation

Crush Oreos and mix with margarine.
Spread into 9 x 13-inch pan and freeze.
Soften ice cream and spread on top of crust; refreeze.
Boil for 1 minute, sugar, evaporated milk, vanilla, chocolate and margarine.
Cool; pour over ice cream and refreeze. Mix Cool Whip with nuts and spread over chocolate.
Keep frozen until ready to serve.
Yields 10 to 12 servings.