Buster Bar Freeze - cooking recipe

Ingredients

1 (1 lb.) bag Oreos
1/2 c. melted margarine
1/2 gal. vanilla ice cream
1 1/2 c. chopped pecans
1 large can evaporated milk
1/2 c. solid margarine
2/3 c. semi-sweet chocolate chips
2 c. powdered sugar
1 (8 oz.) container Cool Whip

Preparation

Crush Oreos in blender or food processor.
Mix with melted margarine.
Press all but 3/4 cup in 9 x 13-inch pan.
Freeze solid.
Soften ice cream and spread over crust.
Sprinkle pecans over ice cream.
Freeze solid.
In heavy saucepan, mix evaporated milk, solid margarine, chocolate chips and powdered sugar.
Bring to boil over medium to low heat, stirring constantly.
Boil 8 minutes; remove from heat.
Cool to lukewarm.
Spread over nuts. Freeze again.
Spread Cool Whip over sauce and sprinkle rest of crumbs on top.
Keep frozen.