1 pkg. Oreo cookies
1 stick (1/4 lb.) butter
1/2 gal. French vanilla ice cream (or use flavor of choice)
24 oz. hot fudge
Cool Whip (optional)
12 oz. caramel topping (optional)

Crush Oreo cookies and set aside 1/3 of these for topping. Melt butter and mix with crushed Oreos and pat into bottom of a 9 x 13 inch pan for crust. Mix ice cream until soft and easy to spread. Spread ice cream on crust and freeze. While ice cream is hardening, melt hot fudge (and caramel if desired). Pour hot fudge over ice cream and then sprinkle with remaining Oreos that you set aside. Freeze until hardening. Top with Cool Whip when serving if desired.