33 crushed Oreo cookies (food processor)
2 1/2 tbsp. butter
1/2 gal. vanilla ice cream
1 jar fudge topping
8 oz. Cool Whip

Place crushed cookies into a 9 x 13 inch pan (reserve 5 cookies worth for top). Freeze for 1/2 hour. Cut 1/2 gallon ice cream into even slices with electric knife. Place slices over cookie crust. Spread 1 jar fudge topping over ice cream. Freeze 1/2 hour. Top with 8 ounce Cool Whip. Sprinkle remainder cookies. Keep in freezer until ready to serve.