Buster Bar Freeze

This "Buster Bar Freeze" is beyond words, after tasting this at a friends BBQ last summer, I was hooked. I just recently got the recipe from her, and just couldn't wait until the summer to post it, but don't wait until then to make it, this is a decadent dessert for any season--you will love this! (Note: prep time includes freezing time).

• Ready In: 5 hrs
• Serves: 9-12

Ingredients

• 1 (1 lb) bag  Oreo cookies
• 1⁄2 cup  melted butter or 1⁄2 cup margarine
• 1⁄2 gallon vanilla ice cream, semi-soft (just enough to spread)
• 1 1⁄2 cups  chopped pecans
• 1 (385 ml) can evaporated milk
• 1⁄2 cup  solid butter or 1⁄2 cup margarine
• 2⁄3 cup  semi-sweet chocolate chips
• 2  cups powdered sugar
• 2 -3  cups Cool Whip, frozen topping thawed

Directions

1. Prepare a 13x9-inch baking dish.
2. In a processor or a blender, crush the Oreo cookies.
3. Mix the crushed cookies with the 1/2 cup melted butter.
4. Press all, (but reserve 3/4 cup of crushed cookies for the top), in the bottom of baking pan; freeze in the freezer for half an hour, or until solid.
5. Remove from freezer and spread the softened ice cream over crust; sprinkle pecans over the ice cream; freeze until solid.
6. In a heavy saucepan, mix evaporated milk, 1/2 cup solid butter, chocolate chips and powdered (icing) sugar; bring to a boil over medium heat stirring constantly; boil for 8 minutes, remove from heat, cool to lukewarm (almost room temperature).
7. Remove the baking pan from the freezer and pour over the nuts; freeze again.
8. Spread Cool Whip topping over frozen mixture in pan, then sprinkle with the reserved crushed cookies.
9. Keep frozen until 5 minutes before serving.