1 (8 oz.) pkg. chocolate sandwich cookies, crushed
2 tbsp. butter, melted
1 qt. mint-chocolate chip ice cream, softened
1/2 c. hot fudge sauce
1 (4 oz.) container Cool Whip
Chocolate sprinkles

In medium bowl, combine crushed cookies and butter. Press into a 9-inch pie plate. Spread evenly with the softened ice cream. Cover and freeze overnight.

Thirty minutes before serving, unwrap pie and spread top with hot fudge sauce, then the Cool Whip and then chocolate sprinkles. Freeze for 30 more minutes and then serve.