Wicked awesome!!
1 pkg. regular Oreos
1 cube butter or margarine
1/2 gallon cookies-n-cream ice cream
1 jar Mrs. Richardson’s hot fudge topping
1 small container cool whip, thawed
Crush Oreos in Ziploc bag using rolling pin. Melt butter and stir in crushed Oreos. Reserve 1/2 cup Oreo mixture for later. Press remaining Oreo mixture into bottom of 8 x 12 container. Freeze 20 minutes. Scoop ice cream onto Oreo crust and smooth to form ice cream layer. Freeze 20 minutes. Pour hot fudge topping over ice cream. Freeze 20 minutes. Spread cool whip over topping. Sprinkle remaining Oreo crumbs on cool whip and freeze several hours or until firm.
