15 oz. pkg. Oreo cookies
1/2 gallon chocolate ice cream
1 (12 oz.) jar fudge topping
12 oz. carton Cool Whip

Crush cookies. Mix with 1/4 cup butter. Line 9x13 inch pan with above mixture. Save 1/4 cup. Slice ice cream on cookie base. Spoon fudge topping over ice cream and spread. Spoon Cool Whip over fudge and then spread evenly with 1/4 cup crumbs. Cover and freeze 6 hours or overnight.