Ingredients:

• 1 (15-oz) pkg. Oreo cookies
• 1/3 c. butter, melted
• ½ gal. favorite ice cream
• 1 (16-oz) can Hershey’s fudge topping
• 1 ctn. Coo Whip defrosted in refrigerator

Method

Crush cookies a few at a time. Melt butter in a 9×13 pan. Add cookie crumbs. Mix well. Reserve 2 cups for topping. Spread remainder evenly over bottom of pan. Slice ice cream and place over crumb crust or soften it enough to spread. Top with Fudge Topping, then Cool Whip. Sprinkle remaining crumbs over all. Cover and freeze.