24 crushed Oreos
1/4 c. melted butter
1 can Eagle Brand
1 can Hershey's chocolate syrup
1/3 c. butter
1/2 tsp. vanilla
1/2 gal. vanilla ice cream
Cool Whip
Nuts

Combine Oreos and 1/4 cup melted butter. Press into 9 x 13 inch pan. Freeze for 30 minutes. Combine Eagle Brand, chocolate syrup and 1/3 cup butter in a medium saucepan. Bring to a boil, simmer for 5 minutes and then add 1/2 teaspoon vanilla. Cool. Spread 1/2 gallon ice cream over Oreo mixture in pan. Freeze for 30 minutes.

Pour chocolate mixture over ice cream. Freeze for 30 minutes. Top with Cool Whip and nuts. Freeze. Best if made the day before serving.