Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 28 Oreo® cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon ice cream
• 2 square unsweetened chocolate
• 1 cup sugar
• 3 Tbsp butter
• 1 small can evaporated milk
• 1 tsp vanilla
• 12 oz carton Cool Whip®
• 1/2 cup pecans, chopped

Mix Oreo® cookies, butter; press into 9×13 inch pan. Freeze. Soften ice cream; spread over cookie layer. Freeze. For 2 minutes, cook unsweetened chocolate, sugar, 3 tablespoons butter and milk. Remove from heat; add vanilla and cool.

Spread over chocolate; freeze.

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