Died and Gone to Heaven Cake

 8 ounces Hershey’s Chocolate syrup

·         1 can Eagle Brand sweetened Condensed Milk

·         1/3 cup butter

·         ½ tsp vanilla

·         ½ gallon vanilla ice cream (softened)**

·         24 Oreo Cookies

·         ¼ cup butter

·         8 oz Cool Whip

·         2 ounces pecans, chopped

In a medium saucepan, bring chocolate syrup, milk, and butter to a boil.  Reduce heat and simmer for 5 minutes.  Stir constantly until the mixture becomes thick, like hot fudge sauce.  Add vanilla.  Remove chocolate sauce from heat and allow to cool completely.

Place ice cream in a large bowl and allow to soften.

Crush 24 Oreos into a graham cracker crust consistency.  (Put the cookies in a zip lock bag and smash them with a rolling pin.  Whatever it takes to get the crumbs as fine as possible.)  Melt ¼ cup butter and mix into the crushed cookies.   Pat into a 9x13 pan.  Put in Freezer for 10 minutes.

When the ice cream has softened to the texture of thick icing, spread it with a knife over the Oreo cookie crust.  Freeze for 30 minutes.   Pour cooled chocolate sauce over the ice cream.  Freeze for 30 minutes.   Add a layer of cool whip and top with pecans.  Cover with foil and freeze for an additional 4-6 hours.   Serves 12.

Could try Starlight Mint Ice cream