Melt 1 stick of butter. Crumble 25 Vienna Finger sandwich cookies or your choice of sandwich cookies. Mix cookies and melted butter and press into bottom of a 13"x9" casserole dish. Soften 1/2 gallon peanut butter fudge praline ice cream. Slice and place it in a single layer over the cookies. Use the entire 1/2 gallon. Over top pour one container of Mrs. Richardson's Caramel topping. Top with your choice of chopped nuts. Cover with foil and freeze. Keeps for several days in freezer.

NOTE: For chocolate lovers, Oreo cookies, vanilla ice cream and hot fudge topping works fine.