30 Oreo cookies
1/3 c. butter, melted
1/2 gallon coffee ice cream, softened
1 lg. can fudge topping
1 (16 oz.) carton Cool Whip

Crush cookies, do not remove cream. Reserve about 3 cookies for top. Mix rest with butter. Pat in 9x13 inch container. Cover and freeze 20 minutes.

Spread softened ice cream on top. Cover and freeze 20 minutes. Spread fudge topping over ice cream. Cover and freeze 20 minutes. Spread Cool Whip on top; sprinkle with reserved cookie crumbs. Cover; freeze overnight. Cut into small squares to serve.