Ingredients
1 pkg Oreos, crushed and divided
1/4 c butter, melted
1/2 gallon cookies ’n’ cream ice cream
1 jar hot fudge topping
8 oz container Cool Whip
Preparation
In a bowl, combine 3 3/4 c cookie crumbs and butter. Press into 9 x 13 pan. Spread with ice cream. Freeze until set.
Drizzle slightly warmed hot fudge topping over ice cream. Cover and freeze until set.
Spread with whipped topping and sprinkle remaining cooke crumbs over the top. Cover and freeze for 2 hours or until firm. Remove from freezer 10 minutes before serving.
