1 lb. Oreos, crushed
1 stick butter
1/2 gallon vanilla ice cream
8 oz. jar butterscotch or chocolate topping
12 oz. Cool Whip

Mix most Oreos and butter in 9x13 pan until Oreos are well coated. Pat down to make crust. Slice ice cream and lay in pan for first layer. Drizzle topping as thick as you like. Spread Cool Whip over all. Sprinkle a few leftover cookies on top. Keep in freezer until you're ready to eat it.