Buster Bar Freeze Recipe

1/2 cup solid margarine

1/2 cup melted margarine

2/3-cup semi-sweet chocolate chips

1/2 gallon vanilla ice cream

2 cups powdered sugar

1 1/2 cups chopped pecans

Cool Whip

Large can evaporated milk

3/4 cup in 9x13" pan. Freeze solid. Soften ice cream and spread over crust. Sprinkle pecans over ice cream. Freeze solid. In heavy saucepan mix evaporated milk, solid margarine, chocolate chips and powdered sugar. Bring to a boil over medium to low heat stirring constantly. Boil

8 minutes, remove from heat. Cool to lukewarm. Spread over nuts. Freeze again. Spread cool whip over sauce and sprinkle rest of crumbs on top. Keep frozen until

5 minutes before serving.