24 to 30 Oreo cookies
1/4 c. butter
1/2 gallon vanilla ice cream
Lg. container Cool Whip

Crush cookies and place in a 9 x 13 inch Pyrex pan; drizzle the melted butter over cookies. Spread softened ice cream over cookies and freeze. Spread sauce over ice cream and freeze again. Cover with Cool Whip and chopped nuts. Place in freezer until about 15 minutes before time to serve. Cut in squares.

FUDGE SAUCE:

1 1/2 squares of unsweetened chocolate
1/4 stick butter
2/3 c. sugar
1/8 tsp. salt
Sm. can evaporated milk
1 tsp. vanilla flavoring

Melt together chocolate and butter. Add in sugar, salt, milk and vanilla. Stir and bring to a boil. Simmer five minutes or until thickened. Cool.