4 oz. German sweet chocolate
1 (6 oz.) can evaporated milk
2/3 c. sugar
1/8 tsp. salt
1/2 c. butter

Bring to boil and cook 4 minutes, stirring occasionally. Add 1 teaspoon vanilla. Set aside to cool.

2. Crush 24 Oreo cookies and add 1/4 cup melted butter. Press into 9 x 13 inch pan. Place in freezer for 15 minutes.

3. Take 1/2 gallon vanilla ice cream and set at room temperature for 15 minutes. Slice in 3 layers and place on cookie crust. Place in freezer for 30 minutes.

4. Remove from freezer and pour cooled hot fudge over top. Place in freezer for 30 minutes.

5. Remove - spread 1 medium carton Cool Whip on top. Sprinkle walnuts on top. Maraschino cherries may be used on each serving also.