20 Oreo cookies
1/2 c. butter
1/2 gallon ice cream
3 oz. unsweetened chocolate
1 c. sugar
2 tsp. butter
1 can evaporated milk
Cool Whip

Crush cookies. Mix with softened butter. Press into 9"x13" pan and freeze.

Soften ice cream. Cover crust; freeze.

Cook chocolate, sugar, remaining butter and evaporated milk. Cook until thick. Cool. Spread on ice cream. Cover with 1 container Cool Whip. Sprinkle with nuts. Freeze.