1 box chocolate ice box cookies, crushed
2/3 stick butter

Mix together and press into bottom of 9 x 13 inch pan. Let freeze well and cover with 1/2 gallon of coffee ice cream, softened. Place in freezer overnight.

TOPPING:

5 sq. Bakers semi sweet chocolate
2 tbsp. butter
1 c. sugar
1 lg. can Carnation milk

Cook above ingredients together until thick (15 to 20 minutes). Cool in refrigerator, then pour over layer of ice cream and freeze again. Cut into squares and top with Cool Whip. Sprinkle chopped nuts over top.