Mat first made this for me in college and it recently made a comeback at my *gasp* 30th (eek) birthday party. I hope you enjoy it as much as we all did!

30 Oreos crushed

1/2 stick of butter or margarine

carton of ice cream softened

small carton of Cool Whip

1 can of condensed milk

1 13 oz can of Hershey’s chocolate syrup

1 stick of butter or margarine

In a small sauce pan, combine the last 3 ingredients and bring to a low boil over medium heat.  Cook while stirring as the sauce thickens (I usually cook for about 10 min. after coming to a boil).  Set aside to cool completely.

Mix crushed Oreos and butter in a 9×13 pan.  Spread over bottom of pan forming a crust.  Put in freezer.

While the crust is setting up in freezer, take the ice cream out to soften.  Take the crust out when frozen and spread the ice cream over the top.  Put back in the freezer.

Take out the crust and ice cream layer after completely frozen.  Pour cooled chocolate sauce over the ice cream layer.  Put back in freezer.

Finally, take out and spread Cool Whip over the top of the chocolate layer.  Sprinkle with a few crushed Oreos.  Put back in the freezer to set up one final time.  Then it will be ready to eat.  The easiest way to cut the cake when finished is with an edge of a metal spatula