Buster Bars

Directions

1. 1
   Crush cookies and mix with 1/2 cup melted oleo.
2. 2
   Put all but 1/3 cup in 9 x 13-inch pan.
3. 3
   Freeze 1 hour.
4. 4
   Spread softened ice cream on crust.
5. 5
   Mix evaporated milk, chocolate chips, oleo and sugar and bring to a boil.
6. 6
   Boil 8 minutes.
7. 7
   Cool to lukewarm. Spread pecans on ice cream.
8. 8
   Pour sauce over pecans.
9. 9
   Freeze again.
10. 10
    Top with Cool Whip.
11. 11
    Sprinkle with crumbs.
12. 12
    Freeze.
13. 13
    Wrap with foil.