20 chocolate sandwich cookies, crushed (Oreos)
1/4 c. butter, softened
1/2 gal. vanilla or peppermint ice cream, softened
1 (8 oz.) carton Cool Whip, thawed
2 to 3 tbsp. chocolate syrup
1/4 c. chopped nuts

In a bowl, mix cookie crumbs and butter. Press into bottom of greased 13 x 9-inch pan. Carefully spread ice cream over crust. Spread whipped topping over ice cream. Drizzle syrup on top; sprinkle nuts. Freeze until firm (about 2 to 4 hours).

Yields 12 to 16 servings.