1 (1 lb.) bag Oreo cookies
1/4 stick butter
1/2 gal. vanilla ice cream
1 container Cool Whip
2 jars caramel or fudge topping

Chop Oreos with butter in blender. Save some crumbs for topping. Spread in a 9 x 13 inch pan and press down. Slice ice cream and lay on top of cookies. Spread topping with knife or spatula on top of ice cream. Top with Cool Whip and sprinkle with some cookie crumbs on top.