Oreo Heaven

Time for another recipe post. I'm actually cheating on this post. I'm not going to make this recipe any time soon, but I have it already typed on my computer ... and since it's such a good one ... I just thought I'd go ahead and post the recipe. I swear I will add pictures later as this is quickly becoming a lame blog without any pictures. :)
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OREO HEAVEN

½ C (1 stick) butter (do not substitute margarine)

1 ½ C Angel flake coconut

1 large package Oreos

½ gallon vanilla ice cream

1 C evaporated milk

1 C chocolate chips (semi-sweet)

10 oz. package mini marshmallows

Make the chocolate sauce first. Combine evaporated milk, chocolate chips, and mini marshmallows until dissolved and melted. Watch this and keep stirring to avoid burning. Place in refrigerator to cool for 30-60 minutes.

Crush 40 oreos in a food processor until powdered.

In a large fry pan over med-low heat, melt butter. Add coconut and stir until coconut is toasted and golden brown. (Some of the butter will be absorbed by the coconut, but not all of it … that’s okay.)

Mix coconut mixture with the oreos and press 2/3 of the oreo crust mixture into the bottom of a 9X13 pan (something that can go in the freezer, and ideal if it has a lid!). Press to make a crust.

Slice vanilla ice cream into 1” slices and fit together like a puzzle. Smooth down any bumpy or “rough” spots so that it’s one smooth layer.

Place in freezer until a little solid (probably about 20-30 minutes). Pour cooled sauce over the ice cream layer. And sprinkle remaining 1/3 Oreo crumb mixture over the top. Freeze overnight (up to a month) and serve to a wildly cheering crowd! (Emphasis on the word “crowd” as this makes a lot and is pretty rich.)