30 cookies
1/2 c. butter
1/2 gallon ice cream, slice to soften
1 block German chocolate
1/2 c. butter
2/3 c. sugar
1/8 tsp. salt
2/3 c. evaporated milk
1 tsp. vanilla

Melt butter and add to crushed cookies for the crust in a 9"x13" pan.

Fit sliced ice cream into pan.

Melt German chocolate and butter. Add sugar, salt, and milk. Cool until thick. Add vanilla. Cool and keep stirring. Spread over ice cream. Top with Cool Whip. Top with nuts and maraschino cherries. Keep frozen. Let stand 15 minutes before serving.