Submitted by Kristine Broadbent
1 lb. crushed Oreo cookies - reserve 1/4 cup
1 stick butter, melted
1/2 gallon vanilla ice cream, sliced
1 jar Hershey's fudge sauce
1 large Cool Whip, defrosted
Pour cookies into a 9x13 pan. Spread evenly. Pour butter on top and press down to form a crust. Refrigerate until firm. Add sliced ice cream evenly covering crust. Harden in freezer. Cover with fudge sauce, Cool Whip, and remaining cookies. Freeze and serve!
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