30 Oreo cookies, crushed
1/2 gallon vanilla ice cream
1 can (1 1/2 c.) Hershey chocolate syrup
1 can Eagle Brand condensed milk
1 stick butter
Whipped topping (Cool Whip)
Chopped nuts (optional)

Press cookie crumbs in 9x13 inch buttered dish; freeze 1/2 hour. Take ice cream from freezer to stand at room temperature during that 1/2 hour. Spread ice cream on cookie crust and return to freezer for 1/2 hour.

Combine chocolate syrup, Eagle Brand milk and butter in pan. Bring to boil, stirring, and pour over ice cream; return to freezer for 1/2 hour. Spread with whipped topping and sprinkle with nuts, if desired. Return to freezer until 15 to 30 minutes before serving.

Makes an attractive dessert in 10-inch springform. Seal bottom with foil to prevent seepage. When using 9x13 inch pan with low sides, extend them with foil before adding fudge sauce.