Butter
Oreo cookies
Chocolate syrup
Eagle Brand
Ice cream
Cool Whip
Nuts

Melt 6 tablespoons butter, mix with 24 crumbled Oreo cookies. Pat mixture into bottom of 13x9 pan. Freeze 1/2 hour.

Mix one 16 ounce can chocolate syrup, 1 can Eagle Brand, 1 stick butter. Simmer 5 minutes. Let cool.

Soften 1/2 gallon vanilla ice cream. Spread over cookie crust. Freeze 45 minutes.

Pour cooled fudge mixture over ice cream. Freeze again (30-45 minutes). Spread Cool Whip over top. Sprinkle with nuts. Freeze again. Keep in freezer.