Fudge Sauce:

1/2 c. sugar
1 1/2 c. evaporated milk
1/3 c. butter
2/3 cup semi-sweet chocolate chips
1 c. spanish nuts

Combine sugar, milk, butter and chocolate chips. Bring to a boil on medium heat and cook 15 to 20 minutes, stirring until thick. Let cool. Spread over ice cream layer and sprinkle with remaining nuts. Cover and freeze.

Note: Commercial sauce may be used.

Bars:

1/2 c. melted butter
1/2 gallon vanilla ice cream, softened
1/2 c. spanish nuts

Combine crushed oreos and butter. Press into a buttered 9 x 13 inch dish or pan. Freeze until firm, about 30 minutes. Next, spread softened ice cream. Sprinkle and press into ice cream 1/2 cup of the nuts. Freeze at least 2 hours.