Creamy ice cream layered with fudge sauce make for a decadent but easy dessert. Karo® Corn Syrup is the secret to keeping the fudge soft but chewy even when it is frozen.
Combine corn syrup and cream in a small saucepan. Bring to a boil over medium heat. Remove from heat and add chocolate, stirring until it is melted. Add vanilla.
Drizzle 1/3 of the chocolate sauce in the bottom of the pie crust. Sprinkle with 1/4 cup nuts, if desired. Carefully spread 1 pint of ice cream over the chocolate layer. Freeze for 1 hour.
Repeat with 1/3 of the chocolate sauce, nuts and remaining ice cream. Drizzle with remaining chocolate sauce; top with remaining nuts. Freeze for 2 hours or until firm.
Serve with whipped cream, if desired.