Crush the sugar cones and place in bottom of 9X13 dish. Squirt 1/2 the carmel topping over cones. Scoop out ice cream to cover all the cones. Squirt the remaining carmel sauce on top. Then top it off with the Magic shell and nuts. You have to do this very quickly before it hardens to get the nuts to stick to the shell. Cover and keep in Freezer.