1 (15 oz.) pkg. Oreo cookies
1/3 c. melted butter
1/2 gal. mint ice cream (may sub. butter pecan or vanilla)
1 (16 oz.) can Hershey's fudge (not chocolate) topping
1 (9 oz.) carton Cool Whip

Crush cookies a few at a time (may be done in food processor or blender). Melt butter and mix with crumbs. Reserve 1/2 cup for topping and spread rest in a 9 x 13 inch pan.

Slice ice cream and place over crumb crust (may be softened and spread).

Top with fudge topping; then with Cool Whip. Sprinkle remaining crumbs over all. Cover and place in freezer.