30 cream-filled chocolate sandwich cookies, finely crushed
1/4 c. melted butter

FILLING:

1/2 gallon vanilla ice cream

Reserve 1/4 cup of the crushed cookies for topping. In large bowl, combine remaining crushed cookies and butter; mix well. Press lightly in bottom of ungreased 13 x 9 pan. Refrigerate 10-15 minutes. Spread half of the ice cream over base. Spoon pie filling over ice cream. Top pie filling with remaining ice cream; sprinkle with reserved crushed cookies. Cover; freeze at least 2 hours or until firm. If frozen overnight. Let stand at room temperature 10-15 minutes before serving. Makes 15 servings.