Oreo Cookie Cake Name: Stephanie Ricke Base: NASJRB Recipe: 1 stick butter 1/4 cup butter 1 can Eagle Brand Milk 1 can Hershey's Syrup 24 Oreo Cookies 1/2 gallon vanilla ice cream 8 oz. cool whip 1 cup chopped pecans (optional) Melt 1 stick of butter on low heat in saucepan. Add eagle brand milk and Hershey's syrup. Bring to a boil and simmer 5 minutes. Set aside and let cool Melt 1/4 cup butter. Mash Oreo cookies. Add butter to cookies and press in bottom of oblong pan. Freeze 1 hour. Soften ice cream, spread over cookie mixture. Freeze 1 hour. Pour syrup mixture over ice cream. Freeze 1 hour. Spread cool whip over syrup. Sprinkle nuts on top if desired. Freeze 4-24 hours. ENJOY!!!