1 lb. Oreo cookies, crushed (set aside 1/2 c. for top)
1/2 gallon vanilla ice cream, softened
16 oz. can Hershey's chocolate syrup
12 oz. container Cool Whip topping
1/2 c. melted butter

Mix Oreo cookies and butter together. Press into 9x13 inch greased cake pan to form crust. Spread ice cream to cover crust and put in freezer until firm (cover tightly with foil). Pour Hershey's syrup on top of ice cream. Spread Cool Whip on top and sprinkle cookies on Cool Whip. Put in freezer until firm.