18 to 24 Oreo cookies, chopped
1 (8 oz.) Cool Whip
1 pt. rainbow sherbet
1 pt. English toffee ice cream
1 pt. raspberry sherbet

Chop cookies in food processor, then fold in Cool Whip. Put 1/2 mixture in 7 x 11 inch pan. Add rainbow sherbet over bottom layer, then the English toffee, then raspberry sherbet. Top with remaining half of mixture. Can use any kind of ice cream you like as long as there are three pints.