25 Oreo cookies, crushed
1/4 c. butter
1/2 gal. vanilla ice cream
1 lg. container Cool Whip
1 c. walnuts, chopped
2 sqs. unsweetened chocolate
1 lg. can Pet milk
1 c. sugar

Using a 9 x 13 x 3 inch glass pan, mix melted butter and cookie crumbs and put in pan for bottom layer. Freeze cookie crust. Soften ice cream and spread into pan for second layer. Refreeze. Cook together chocolate, milk, and sugar until very thick to make fudge. Spread fudge in pan for third layer. Freeze. Spread Cool Whip on for top layer. Sprinkle with nuts. Freeze. Remove from freezer 1 hour before serving.