Buster Bar Freeze

Ingredients

• 1 (1 lb) bag Oreo cookies
• 1/2 cup melted butter or margarine
• 1/2 gallon vanilla ice cream, semi-soft (just enough to spread)
• 1 1/2 cups chopped pecans
• 1 (385 ml) can evaporated milk
• 1/2 cup solid butter or margarine
• 2/3 cup semi-sweet chocolate chips
• 2 cups powdered sugar
• 2-3 cups Cool Whip, frozen topping thawed

Directions

1. 1

   Prepare a 13x9-inch baking dish.

2. 2

   In a processor or a blender, crush the Oreo cookies.

3. 3

   Mix the crushed cookies with the 1/2 cup melted butter.

4. 4

   Press all, (but reserve 3/4 cup of crushed cookies for the top), in the bottom of baking pan; freeze in the freezer for half an hour, or until solid.

5. 5

   Remove from freezer and spread the softened ice cream over crust; sprinkle pecans over the ice cream; freeze until solid.

6. 6

   In a heavy saucepan, mix evaporated milk, 1/2 cup solid butter, chocolate chips and powdered (icing) sugar; bring to a boil over medium heat stirring constantly; boil for 8 minutes, remove from heat, cool to lukewarm (almost room temperature).

7. 7

   Remove the baking pan from the freezer and pour over the nuts; freeze again.

8. 8

   Spread Cool Whip topping over frozen mixture in pan, then sprinkle with the reserved crushed cookies.

9. 9

   Keep frozen until 5 minutes before serving.