1 (30 oz.) cookies, crushed
1 stick butter
Chocolate topping
2/3 c. chocolate chips
1 stick butter
1 (5 oz.) can evaporated milk
2 c. powdered sugar
1 tsp. vanilla
1/2 gallon ice cream (butter brickle or vanilla)

Melt butter; mix with crushed cookies. Put in 9 x 13 pan and a 8 x 8 pan; refrigerate. Cut ice cream into slices, about 1/2 inch thick and put on top of cookies. Melt chips and butter, gradually add milk and sugar, stirring constantly. Boil for 8 minutes. Remove from heat and add vanilla. Pour hot sauce over ice cream and top with chopped nuts. Freeze. Very rich.