28-32 Oreo cookies
1/4 c. melted butter
1/2 gal. ice cream (vanilla is best)
1 jar hot fudge sauce
carton cool whip
chopped pecans (optional)

Crush Oreo cookies in zip lock bag or food processor. Mix with butter and press into a 9 x 13-inch pan. Freeze 1 hour. Soften ice cream and spread on top of cookies. Freeze 1 hour. Melt jar of hot fudge, pour over ice cream. Freeze 1 hour. Spread cool whip over chocolate and top with pecans. Freeze 1 hour or more. Keep frozen until ready to serve.