10 to 12 paper cups (with handles)
2 1/2 c. butter crunch (see below)
1 c. canned chocolate syrup
2 qts. softened vanilla ice cream

Sprinkle bottom of each cup with 1 tablespoon butter crunch. Cover with small scoop of ice cream. Drizzle with chocolate syrup. Repeat until cups are full, ending with butter crunch. Freeze until firm. Serve in cups or peel off paper and serve on plate.

BUTTER CRUNCH:

In heavy saucepan melt 1/2 cup butter with 1 cup firmly packed brown sugar over medium heat, stirring constantly. Cook 2 or 3 minutes. Remove from heat and at once add 2 cups coarsely crushed cornflakes and 1 cup chopped walnuts. Spread in thin layer on baking sheet. When cool crumble coarsely. Use 2 1/2 cups as directed to make mystery cups. Store remainder to use as toppings for pudding or sundaes.