1 (16 oz.) can Hershey's syrup
1 can Eagle Brand condensed milk
1 tsp. vanilla
3/4 c. butter
24 Oreo cookies
16 oz. Cool Whip
1/2 gal. vanilla ice cream

Make fudge sauce. Bring Hershey's syrup, milk, and 1/2 cup butter to boil. Simmer 5 minutes. Add 1 teaspoon vanilla and refrigerate. Crush cookies and mix with 1/4 cup melted butter. Pat into 9 x 13 inch pan. Freeze 1/2 hour. Partially thaw ice cream. Spread over Oreo layer. Freeze 1/2 hour. Spread on hot fudge sauce. Freeze 1/2 hour. Spread on 16 ounce Cool Whip. Garnish with shaved chocolate, chopped nuts, maraschino cherries, etc. Freeze until firm. Best when made a day ahead.