Chocolate Razor Cake

Crust

1 box Oreo Crumbs
1/2 stick Butter

Melt butter and mix with crumbs.  Press into bottom of 9x13 pan and refrigerate until firm.

Topping

1 stick Butter
1 16 oz can Hershey's syrup
1 can Eagle Brand Milk
1 teaspoon Vanilla

Melt butter, syrup and milk together and boil for 5 minutes.  Remove from heat and add vanilla.  Let completely cool.

After crust is set, pour 1 gallon melt vanilla ice cream over top.  Re-freeze.  When completely frozen, pour fudge topping over ice cream.  Top with 1 cup chopped pecans.  Keep frozen.

Enjoy!