1 pkg. Nabisco chocolate wafer cookies
1 stick butter
1/2 gallon ice cream (we love mint chocolate chips)
1 can Hershey chocolate fudge syrup
1 lg. (16 oz.) container whipping cream
2 Hershey bars
Chopped nuts

Spray 9x13 inch pan with Pam. Crush chocolate wafer cookies. Melt butter and mix with cookies. Press onto bottom of pan.

Slice 1/2 gallon ice cream into 1-inch slices. Cover cookie layer with ice cream. Melt Hershey chocolate fudge syrup and drizzle over ice cream. Chill at least 2 hours.

Whip whipping cream with 1/4 cup sugar and 1 teaspoon almond extract. Layer on top of fudge layer. Top with shaved candy and nuts. Chill until firm.

Best if you make the day before so cake is firm.