1 (15 oz.) pkg. Oreo cookies
1/3 c. melted butter
1 (16 oz.) can Hershey's fudge topping
1/2 gallon ice cream (vanilla, mint, maple nut, butter pecan)
1 (9 oz.) carton Cool Whip

Crush cookies a few at a time (blender may be used). Melt butter in a 9"x13" pan. Add cookie crumbs. Mix well. Reserve 2 cups for topping. Spread remainder evenly over bottom of pan. Slice ice cream and place over crumb crust (or it may be softened enough to spread). Top with fudge topping and then the Cool Whip. Sprinkle remaining crumbs over all. Cover and freeze.