1 (16-ounce) package Oreo cookies
1/2 gallon vanilla ice cream, softened
1 (12-ounce) tub of Cool Whip (or homemade whipped cream)
1/3 cup butter
1 (8-ounce) jar of hot fudge topping

Crush cookies, reserving approximately five tablespoons to the side for the topping. Melt butter and add to cookies. Place in bottom of 9 x 13 inch pan. On top of cookies layer in softened ice cream, hot fudge topping and Cool Whip. Sprinkle reserved cookies on top. Freeze overnight. Let thaw slightly before serving.

Recipe courtesy of Chuck.