Crush 24 Oreo cookies. Melt 1/3 stick of butter. Stir together and press into oblong baking dish.

Soften 1/2 gallon vanilla ice cream and spoon into crust. Place in freezer. When ready to serve, cut into squares and top with fudge sauce.

HOT FUDGE SAUCE:

3 1/2 tbsp. cocoa
3/4 c. sugar
1/3 stick butter
1/2 c. milk

Cook over low heat, stirring. Cook until desired consistency.