1 (16 oz.) pkg. Oreo cookies
1 stick of butter
1/2 gal. vanilla ice cream
1 (16 oz.) Cool Whip
1 can chocolate syrup

Crumble cookies and save 1/3 for topping. Mix butter and 2/3 cookie crumbs. Press into bottom of long cake pan. Layer 1/2 gallon of ice cream and 1/2 can of syrup. Layer Cool Whip. Add remaining cookie crumbs and chocolate syrup. Freeze overnight or at least 12 hours.