1/2 gallon semi-soft ice cream
1/2 to 1 can Hershey's fudge topping
1 c. Cool Whip
2 c. finely crushed Oreo cookies with filling
1/2 c. melted butter

Mix cookie crumbs and butter. Press evenly into bottom of 9x13 inch pan. Chill 1/2 hour. Press ice cream into pan. Next, spread warm fudge on top. Freeze for 1 hour. Add layer of Cool Whip. (May shave chocolate candy bar on top for decoration.) Cover and freeze for 1 hour or until needed. May be made up to a week ahead.

NOTE: Peanut butter, coffee, mint or butter brickle are tasty choices for the ice cream.