1 lb. Hydrox cookies, crushed
1/2 gallon ice cream, marble fudge
1 stick butter, melted
1 med. size Cool Whip
Chocolate Syrup

Crush cookies, reserve 1 cup for topping. Add 1 stick melted butter to cookies to form crust. Flatten out in 9 x 13 inch pan. Layer ice cream over crust and top with Cool Whip. Sprinkle with remaining cookies and drizzle chocolate syrup over them. Store in freezer.