15 oz. pkg. Oreo cookies
1/3 c. butter, melted
1/2 gal. vanilla ice cream
1 can Hershey's chocolate syrup
1 reg. size container Cool Whip

Crumble cookies in food processor. (Reserve 1 1/2 cups to put on top). Mix remaining crumbled cookie with melted butter. Pat cookie mixture in bottom of 9 x 13 inch ungreased pan. Top with 1/2 gallon ice cream. (I slice frozen ice cream and lay on top of cookies). Pour chocolate syrup on top. Chill in freezer until set. Top with Cool Whip and sprinkle with reserved cookies, crumbled. Store in freezer until ready to serve. Will keep for several days in freezer.