20 to 25 Oreo cookies
1/2 gal. vanilla ice cream
12 oz. chocolate syrup
1 (12 oz.) Cool Whip
1 c. pecans or walnuts, crushed

Crumble cookies and layer the bottom of a 9 x 13 pan. Soften the ice cream and layer on top of cookies (1/2 to 1-inch thick). Pour chocolate syrup over to cover completely. Top with Cool Whip. Sprinkle nuts on top. Freeze before serving.