2 c. all-purpose flour
1 c. walnuts, chopped
1 c. (2 sticks) butter, room temperature
1/2 c. light brown sugar, firmly packed
1 (18 oz.) jar hot fudge ice cream topping
1 1/2 gallon carton vanilla ice cream, softened

Preheat oven to 375 degrees. Using electric mixer, blend first 4 ingredients in medium bowl at low speed until just crumbly, 3 to 4 minutes. Transfer to 11 x 17-inch jelly roll pan. Bake until light brown, stirring occasionally, 15 to 20 minutes. Cool slightly. Sprinkle half of crumb mixture in 9 x 13-inch baking dish. Drizzle half of hot fudge topping over. Spoon ice cream over. Drizzle with remaining topping. Sprinkle with remaining crumbs. Cover and freeze until firm, at least 2 hours. Soften slightly in refrigerator before serving. Ice cream may be used in any flavor. Makes 16 servings.