1 (14 oz.) sweetened condensed milk
4 tsp. vanilla
2 c. (1 pt.) whipping cream (do not use non-dairy whipped topping)
1 c. coarsely crushed cream-filled chocolate sandwich cookies (10 cookies)
1 (9 inch) cream crust
Chocolate fudge ice cream topping
Chopped nuts

In a large bowl combine sweetened condensed milk and vanilla. Fold in whipped cream then cookies. Pour into 5 x 9 loaf pan or 2 quart container and freeze, covered, for 6 hours or until firm. Scoop this ice cream into prepared crust. Drizzle with hot fudge and garnish with nuts. Freeze leftovers.