24 Oreo cookies
1/4 c. melted butter
1/2 gallon vanilla ice cream
1 (16 oz.) can Hershey syrup
1 (15 oz.) can Eagle Brand sweetened condensed milk
1/2 c. butter

Crush cookies and add melted butter. Pat into 13"x9" glass pan. Freeze 30 minutes. Soften ice cream and spread over crumbs. Freeze 30 minutes. Make sauce with syrup, milk and butter. Bring to a boil. (Be careful, mixture sticks to pan.) Stir frequently. Simmer 5 minutes. Cool. Add 1 teaspoon vanilla. Pour sauce over ice cream layer. Freeze 30 minutes. Spread top with Cool Whip and sprinkle with nuts if desired. Freeze. Cover with plastic wrap. Dessert can be made in advance. Wrap well.