Scrumptious Mocha Ice Cream Dessert

From Colorado Cache - the Junior League of Denver cookbook first made for my children in 1978.  It's been a Foley family favorite since then.  Use any ice cream but my kids liked the coffee ice cream.  Use a good quality coffee ice cream, this year I used Oberweis which is a local ice creamery.

For the Crust:

24 Oreo cookies, crushed (I do this in the food processor)

1/3 cup butter melted

Layer 2:

1/2 gallon coffee ice cream

Layer 3 (the fudge):

3 ounces unsweetened chocolate

2 tablespoons unsalted butter

1 cup granulated sugar

dash of salt

1 can (12 ounces) evaporated milk

1/2 teaspoon vanilla

Layer 4:

1 1/2 cups heavy cream, whipped

1 1/2 ounce Kahlua liqueur

powdered sugar to taste

Topping:

1/2 - 3/4 cup chopped walnuts

Instructions:

Combine cookie crumbs and butter and press into the bottom of a buttered 

9 x 13-inch pan.  Refrigerate.

When chilled, spoon on softened ice cream and freeze.

Melt chocolate and butter.  Add sugar, salt and milk.  Bring to a boil stirring until thickened.  Remove from heat and add vanilla. Chill and spread on top of ice cream. 

*Be sure that fudge is well chilled before spreading on top of frozen ice cream).

Freeze.

Whip cream.  Add Kahlua and powdered sugar to taste.  Spread over the chocolate layer and sprinkle with chopped nuts.  Freeze.