1 pkg. Oreo cookies (1 1/4 lb. size)
3/4 stick butter
3/4 c. chopped nuts
3 qt. ice cream (vanilla)
1 lg. jar Mrs. Richardson's Chocolate sauce

Butter 13 x 9 pan. Place Oreo cookies in large ziplock bag and crunch with rolling pin. Reserve 1/2 cup or more for topping. Melt butter and mix with crunched cookies in a large bowl. Press into pan. Freeze for a few hours or overnight, covering tightly. Shave off ice cream and layer over crust. Use spatula to spread into corners evenly. Sprinkle nuts over ice cream. Spread one jar of chocolate sauce over mixture. Sprinkle 1 1/2 cups remaining cookies on top. Cover tightly and freeze. Remove from freezer only at serving time and refreeze soon. Do not soften ice cream prior to shaving and spreading.