23 cup light corn syrup
2 cups heavy whipping cream, divided
8 ounces German sweet chocolate, chopped
1 12 cups coarsely crushed cream-filled chocolate sandwich cookies (about 12 cookies)
1 cup chopped walnuts
additional chopped walnuts (optional)
additional crushed cream-filled chocolate sandwich cookies (optional)
In a heavy saucepan, melt chocolate and corn syrup; stir until smooth. Stir in 1/2 cup cream. Refrigerate for 1 hour or until cool. Stir in crushed cookies and walnuts. In a small mixing bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spread into a 9-in. square dish. Cover and freeze for 4-6 hours or until firm. Sprinkle with additional walnuts and crushed cookies if desired. Cook times is refrigerate and freezer times.