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Crush cookies, add butter; blend well. Reserve about 1/2 cup for topping and press crumbs into a 9x13 inch pan; freeze. Combine the sugar, milk and chocolate and bring to a boil; cool. Layer softened ice cream over the frozen crumb crust. Pour cooked chocolate mixture over ice cream; refreeze.
Spread sweetened whipped cream over dessert, sprinkle reserved crumbs and nuts over top. Cover pan tightly with foil and keep frozen until 15 minutes before serving.
By Robin from Washington, IA
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