Recipe from Double the Deliciousness
1 package oreos
1/4 cup butter, melted
1 package (1.75 quarts) cookies & cream ice cream, softened
1 jar (small) hot fudge ice cream topping
1 container (8 oz.) cool whip
Crush all oreos except 5 or 6 until fine. I like to use my blender, but a food processor works great too. Reserve 1 cup of oreo crumbs. Pour the butter over the top of the remaining crumbs and mix until combined with a fork. Press into the bottom of a 9 x 13 cake pan.
Warm the hot fudge in the microwave until it is pourable. Pour over the oreo crust and spread until completely covered. (Leave a little hot fudge if desired to use on the top of the cake.) Place in the freezer for about 20 minutes.
Next spread the softened ice cream over the hot fudge. I ended up using my hands...it was just so much easier to squish into the corners and get an even coverage.Mix the reserved oreo crumbs with the whipped topping and spread over the top of the ice cream. Place in the freezer for at least an hour.
When ready to serve drizzle with leftover hot fudge sauce and coarsley chopped leftover oreos.