15 oz. pkg. of Oreo cookies
1/4 c. melted butter
1 qt. vanilla ice cream
1 c. milk
1 lg. pistachio instant pudding
12 oz. container of Cool Whip

Crumble a 15 oz. pkg. of Oreos. Reserve 1/4 cup for topping. Add 1/4 cup of melted butter to crumbled cookies. Pat this mixture into a 9 x 13 dish. Let the ice cream soften at room temperature. Dissolve the pudding with the milk and fold into softened ice cream. Spread this on the first layer. Make a third layer with enough Cool Whip to cover the ice cream mixture. Sprinkle remaining Oreo cookies on the Cool Whip. Chill for 24 hours.