1/2 gallon butter brickle ice cream
2 rows Hydrox cookies, crushed
1/2 c. melted butter
1 square bitter chocolate
5 oz. can Carnation evaporated milk
1/4 c. butter
2/3 c. white sugar
Pinch of salt
1/2 c. walnuts

Mix crushed cookies and butter, line 9x13 inch pan. Freeze.

Melt ice cream until milk shake consistency, spread over crust and refreeze. Mix together rest of ingredients (except nuts) and boil 3 minutes. Remove from heat and cool. Spread on ice cream and top with nuts. Freeze.