Instructions: Bake cookie dough according to package directions. Cool Cookies and chop into small pieces (should have about 5 cups). Set aside.

Grease a 9-inch square baking pans. Combine walnuts, 2 tablespoons melted butter and brown sugar. Spread into prepared pan. Bake in a 375 F oven for 8 to 10 minutes or until nuts are toasted. Stir well. Cool completely in pan on a wire rack.

For sauce, in a heavy medium saucepan, combine milk, chocolate pieces, powdered sugar, unsweetened chocolate, and 2 tablespoons butter. Cook over medium heat for 5 to 7 minutes or until thickened, stirring frequently. Remove from heat. Stir in vanilla. Cool completely.

Wrap the outside of a 9-or 10-inch springform pan with foil. Sprinkle one-third of the chopped cookies in the bottom of the pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining chopped cookies and nut mixture. Sprinkle half of the cookie-nut mixture over the chocolate sauce. If desired, set aside 2 tablespoons of the remaining chocolate sauce for garnish. Layer remaining ice cream, remaining chocolate sauce, and remaining cookie-nut mixture.

Place the reserved chocolate sauce in a heavy-duty self-sealing plastic bag. Cut a hole in one of the corners. Squeeze to drizzle over the top of the dessert. Cover and freeze at least 4 hours or up to 24 hours.

To serve, let stand at room temperature for 10 to 15 minutes to soften. Remove side of springform pan. Cut into wedges.

Makes 16 servings.

Test Kitchen Tip: If desired, use purchased baked chocolate chip cookies. You will need. You will need 5 cups of the chopped cookies.

Marge Mitchell of Portland, Oregon, creation won a basket of Nestle products and $1000 dollars in a Nestle contest. For the contest Marge included a homemade cookie recipe, but it"s much easier to start with refrigerated cookie dough or purchased cookies.

Prep time: 1 hour
* Freezing: 4 hours

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