1 (16 oz) pkg. Oreos
1 (1/2 gal) chocolate chip ice cream
2 jars Smuckers hot fudge ice cream topping
1 (12 oz) container of Cool Whip
2 to 3 tbsp. butter, melted

Put cookies in food processor and reduce to a fine crumb mixture. (You can also use a nut chopped, or a rolling pin with sheets of wax paper.) Set aside 1/4 cup of the crumbs for topping. Add enough butter to the remaining crumbs to make them stick together a little. Press into the bottom of a 9 x 13 pan and put in the freezer to set.

When crust is firm, set out ice cream to soften. It should be scoopable but not too melted or sloppy. Spoon the ice cream over cookie crust, smooth out and return pan to the freezer to set up for several hours.

Remove the lids from the jars of fudge topping and warm slightly in the microwave. (If the fudge is too hot it will melt the ice cream and be hard to spread.) Spoon the topping evenly over firm ice cream and return to the freezer.

When the fudge has set a little, you can put the Cool Whip over the top. Swirl into soft peaks and sprinkle with the reserved crumbs. Return to freezer until time to serve. (This usually rises above the edge of the pan, so it is pretty hard to cover. After the whipped topping is firm, you can tuck a little foil around it, but it usually doesn't last long enough in my house to worry about it).

Cut in squares.

Serves 12-16. You can also divide recipe into 2 (8 x 8) pans.

Very rich!