1 pkg. Oreo cookies
1/2 c. butter
1/2 gal. vanilla ice cream
Hershey chocolate syrup
Cool Whip

Place cookies in blender and crush. Mix crumbs and soften butter together. Save above 1/3 cup of crumbs for topping. Mix butter and remaining crumbs until moist. Place in a Tupperware 9 x 13 inch pan. press in firm. Take 1/2 gallon ice cream and cut in thirds long way. Lay on top of cookie crumbs and pour chocolate in a thin layer. Spread a layer of Cool Whip and place leftover crumbs on top and place in freeze for at least 45 minutes. Cut and serve.