42 regular Oreo cookies
1 (8 oz.) Cool Whip
1/2 gallon chocolate chip or mint chip ice cream
1/4 cup (1/2 stick) butter
12 oz. hot fudge

Blend cookies in food processor with butter. Pour 1/2 into large casserole or flat cake pan. Divide ice cream in half and soften at room temperature. Spread 1/2 of ice cream on cookie crust. Spread fudge on ice cream layer. Spread remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with remaining Oreo cookie mixture.

Place ice cream cake in freezer for 2 to 4 hours, or overnight, before serving.