In a 9x13 glass pan make a chocolate cookie crumb crust and spread it on the bottom of a slightly buttered pan. Bake at 350 8 minutes. Cool completely. After cookie crumb is cooled spread a layer of sunday syrup. Allow ice cream to soften enough to spread onto the sunday syrup put in freezer for 10 minutes. Remove and spread the hot fudge over the top of the ice cream. If desired spread with nuts on top or caramel swirls. Refreeze until ready to serve. Use whatever flavor ice cream you and your family like. So they get a cake and this ice cream too. They love it and so very easy.