SAUCE:

1 bar melted German chocolate with 1/2 cup butter
2/3 c. sugar
1/8 tsp. salt
1 sm. can evaporated milk

Bring to a boil and cook 4 minutes, stirring constantly. Remove and add 1 teaspoon vanilla. Cool completely (do not refrigerate) at room temperature. Crush 18 chocolate wafers (thin ice cream wafers). Mix 1/4 cup melted butter with wafers. Spread into 9 x 13 inch pan. Freeze for a few minutes. Slice 1/2 gallon vanilla ice cream (1 inch thick) and fit into pan. Pour sauce on top. Whip 1 pint cream and sweeten it (or Cool Whip). Spread on top. Sprinkle with nuts. Freeze at lest 4 hours before serving.