1/2 gal. vanilla fudge ice cream
1 reg. marble cake
1 lg. can or jar (14-16 oz.) hot fudge sauce
1 lg. container Cool Whip
6-12 crushed Oreo cookies (optional)
Sprinkles or nuts to decorate cake

(Do not use regular chocolate sauce - it must be hot fudge sauce).

1. Line 9 x 13 inch cake pan with foil - slightly soften ice cream and mold in pan. (Do a day early so you can use pan to bake cake in).

2. Bake cake as directed. Line a cookie sheet with foil (size sheet that will hold 9 x 13 inch cake). Let cake cool slightly and put cookie sheet on top of 9 x 13 inch pan - tip upside down to get cake easily out of pan. Cool completely. Cut cake lengthwise in two layers. Remove top. (I slide a piece of waxed paper between layers to lift top off.)

3. Put Oreo cookie crumbs on bottom layer. Spread hot fudge sauce on ice cream. Put ice cream on top of bottom layer.

4. Put top on and spread whip cream on top and sides. Decorate as desired. Freeze overnight. To serve - take out of freezer 20 minutes early. Cut in generous pieces. ENJOY!!