25 Oreo cookies, mashed
1/2 cup (1 stick) butter, softened
1/2 gallon vanilla ice cream
1 jar Smucker's fudge topping
1 (9 oz.) tub Cool Whip
1/2 cup chopped nuts (optional)

Mix mashed cookies with butter and press into 13x9-inch glass dish, reserving 1/2 cup. Spread ice cream on top of Oreo crust. Add fudge topping, spreading over ice cream. Spread Cool Whip on top and add the nuts on top, if desired. Sprinkle with remaining crumbs on top and freeze. Keeps up to 10 days.