28 Oreo cookies
1/2 gal. peppermint bon bon ice cream
Mrs. Richardson's hot fudge topping
9 oz. Cool Whip
1/4 c. melted butter

Crush the Oreo cookies. Stir in 1/4 cup melted butter. Press into 9 x 13 pan. Slice up 1/2 gallon peppermint bon bon ice cream and layer on top of cookie crust. Put in freezer for one hour. Microwave jar of fudge topping until warm enough to spread on top of ice cream. Frost with Cool Whip.

Freeze.