1 (9 oz.) bag Oreo cookies
1 (8 oz.) carton Cool Whip
1 jar chocolate fudge topping
1/2 gal. vanilla ice cream
1/4 c. softened, butter

Crush cookies and mix with butter. Press into 9 x 13 inch pan. Divide ice cream into 3 sections and press onto cookie crust. Spread chocolate fudge topping over the ice cream. Top with Cool Whip. Garnish with cookie crumbs, if desired. Freeze at least 3 to 4 hours before serving.