1 (8 oz.) pkg. Oreo cookies
18 oz. Cool Whip
1 can Hershey syrup
1/4 c. melted butter
1/2 gallon vanilla ice cream

Slice ice cream and set aside. Crush cookies - reserve 1/4 of them. Add butter to rest and pack in 13 x 9 x 2 inch pan. Place ice cream slices on top of cookies. Pour syrup on top of ice cream. Frost with Cool Whip. Sprinkle reserve cookie crumbs on top. Cover and freeze for 24 hours.