HOT FUDGE SAUCE (make this first) :

1 (14 oz.) can Eagle Brand milk
1 (16 oz.) can Hershey chocolate syrup
1/2 c. butter
1 tsp. vanilla

Combine milk, syrup and butter in saucepan; bring to boil. Simmer 5 minutes. Add vanilla, stir and set aside to cool. (Do not refrigerate.)

CRUST:

(Soften ice cream while making the crust.)

24 Oreo cookies
1/4 c. melted butter

Crush Oreo cookies and add melted butter. Mix and press into 9x13 inch pan. Freeze for 39 minutes.

FILLING:

Spread 1/2 gallon ice cream (softened) over crust. Freeze for 39 minutes. Then pour cooled chocolate sauce over ice cream. Freeze for 39 minutes. Spread carton of Cool Whip over top of sauce and top with chopped nuts. Cover with foil and freeze for 24 hours. Allow to soften about 15 minutes before serving. This can be made way ahead of time.