24 Oreo cookies
1/2 gallon vanilla ice cream or your choice
1 stick butter
1 (8 oz.) can Hershey syrup
1 can Eagle Brand milk
1 (9 oz.) carton Cool Whip

Lightly butter a 9x13 inch pan. Crumble the Oreos and spread in pan. Place in freezer for 1 1/2 hours.

Set 1/2 gallon ice cream out to soften. Spread ice cream over cookies and return to freezer for 1 hour. Mix 1 stick of butter, syrup, and milk together and bring to a boil. Let chocolate mixture cool for 45 minutes, then spread over ice cream and return it to the freezer for 1 hour.

Spread Cool Whip and sprinkle with chopped nuts, if desired. Keep pan covered. Can be kept indefinitely in the freezer.