1 pound chocolate covered wafer cookies, crushed
1 cup butter, melted
1 cups confectioners’ sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
½ cup butter
1 teaspoon vanilla extract
½ gallon French vanilla ice cream
2 cups Walnuts chopped or Pecans
Step 1 Combined crushed cookies and melted margarine and press into a 9×13 inch dish. Chill 1 hour in refrigerator.
Step 2 In a saucepan over medium heat, combine confectioners’ sugar, evaporated milk, chocolate chips and 1/2 cup butter. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
Step 3 Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the nuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.
Note: I sometimes use a bag of chocolate covered nutter butters for crust instead.