24      Oreo Cookies  [crushed in blender]
 1/3 cup  Butter  [melted]
 ½  gal  Coffee Ice Cream
 3  oz   Unsweetened Chocolate bar
 2  tbl  Butter
 1  cup  Sugar
    dash Salt
 2  can  Evaporated Milk  [5½ oz ea]
 ½  tsp  Vanilla
 1½ cup  Heavy cream  [whipped]
 1½ oz   Kaluia liquor
         Powdered Sugar
 ½  cup  Pecans [chopped]
 
 
 

Combine crushed  Oreos  with melted butter and press into 9x13 buttered cake pan.  Refrigerate.

When chilled, spoon on softened ice cream and freeze.

Melt chocolate with butter; add sugar, salt and milk.

Bring to boil and stir till thick.

Remove from heat and add vanilla.

Chill, then spread on top of ice cream.  Freeze.

Add whipped cream and powdered sugar to taste.

Spread on top of frozen dessert.

Sprinkle with chopped pecans and keep frozen.