1 (15 oz.) pkg. oreo cookies
1/3 c. melted butter
1 can fudge topping (not chocolate syrup)
1/2 gal. butter pecan ice cream, softened
1 sm. ctn. Cool Whip, softened

Crush cookies until fine. Mix butter with cookie crumbs; save 1/2 cup. Press in layer in 9 x 13 pan. Place layer of ice cream over bottom crust. Freeze until firm. Cover ice cream with fudge topping. Top topping with Cool Whip. Sprinkle with reserved crumbs. Freeze several hours. Serve frozen.