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20 Oreos, crushed
1/3 c. oleo

1 qt. coffee ice cream,
slightly softened

1 small (5 1/3 oz.) can
evaporated milk
2 sq. unsweetened chocolate
1/2 c. sugar
1 Tbsp. oleo
1/2 tsp. vanilla
1/2 c. chopped walnuts or
pecans (optional)
2 to 3 bars Heath toffee
type, crushed

Crush cookies with rolling pin between wax paper.
Combine with oleo and press into 9-inch pie pan. Place 1/2 of
ice cream in crust. Sprinkle toffee bar crumbs on ice cream.
Cover with the remaining ice cream. Freeze for 1/2 hour. In
small saucepan melt chocolate, sugar and oleo together. Cook
over low heat for 10 minutes or in top of double boiler for 15
minutes. Stir occasionally. Cool slightly, pour topping over
filling after sprinkling nuts over ice cream. Freeze 3 to 4
hours. To serve remove from freezer. Allow to stand at room
temperature for 10 minutes before slicing.
Variations: Use mint Oreos and mint chocolate chip ice
cream, omit Heath bars. Use regular Oreos crust or mint crust.

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