Chocolate Sundae Dessert

24 Oreo Cookies
1/4 c. melted butter
1/2 gallon vanilla or peppermint ice cream
1 large cool whip
1 can evaporated milk
1 c. plus 3 T. sugar
1 1/2 squares chocolate
1 tsp. vanilla
1 T. butter

Crush Oreos, mix with melted butter, press into 9x13 pan and chill. Partially soften ice cream, spread over crust and freeze. Mix milk, sugar and chocolate. Stir and cook until thick, about 30 min. Add butter and vanilla, allow to cool completely. Spoon over ice cream and return to freezer. Spread cool whip over chocolate sauce, sprinkle with chopped nuts if you'd like, freeze. Will keep about two weeks.