1 can Hershey syrup
1 can Eagle Brand milk
1 stick butter

Bring to a boil and simmer 5 minutes, add 1 teaspoon vanilla, cool in refrigerator. Crumble 30 cookies and add 1/4 cup melted butter, press into 9 x 13 inch pan and freeze 20 minutes.

Thaw half gallon vanilla ice cream and spread over cookies and freeze 20 minutes. Pour cool syrup over top and freeze 20 minutes. Spread small container of Cool Whip, sprinkle with chopped nuts and maraschino cherries and serve frozen.