8 eggs
1 1/2 cups sugar
1 cup Eagle Brand
1 large can evaporated milk
1 tsp vanilla
1 tsp lemon

Separate eggs.  Combine yolks, sugar and flavoring.  Stir.  Beat egg whites until stiff.  Stir egg yolk mixture into whites.  Pour into icre cream freezer.  Finish filling to the mark with milks.

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Place crushed Oreo cookies on bottom of cake pan.  Spoon softened 1/2 gallon of vanilla or butter pecan ice cream over cookies.  Put into freezer to harden.

Make chocolate sauce of:
4 squares baking chocolate
1 cup sugar
1 1/4 cups evaporated milk

Stir and cook over low heat until thickened.  Let cool.

After ice cream sets and chocolate is cooled, put sauce over ice cream.  Replace in freezer and let set.  Last layer is a tub of Cool Whip, with grated chocolate sprinkled on top.

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