15 oz. pkg. Oreo cookies
1/3 c. melted butter
1/2 gal. mint or Neopolitan ice cream
1 jar Smuckers chocolate fudge topping
9 oz. Cool Whip

Grind Oreo cookies in blender. Add 1/3 cup melted butter. Reserve 1 cup mixture for top. Press remainder in 9 x 13 inch pan. Slice 1/2 gallon ice cream on top of crust. Freeze until firm again, then warm 1 pound jar of chocolate fudge topping and dribble over ice cream. Don't make it too warm. Then freeze again. Put remainder of Oreo crumbs on top and return to freezer and cover.