• ½ gallon semi-soft ice cream
• ½ to 1 can Hershey’s fudge topping
• 1 cup Cool Whip
• 2 cups finely crushed Oreo cookies with filling
• ½ cup melted butter

Mix cookie crumbs and butter. Press evenly into bottom of 9 by 13 inch pan. Chill ½ hour. Press ice cream into pan. Next, spread warm fudge on top. Freeze for 1 hour. Add layer of Cool Whip. (May shave chocolate candy bar on top for decoration.) Cover and freeze for 1 hour or until needed. May be made up to a week ahead.

Note: Peanut butter, coffee, mint or butter brickle are tasty choices for the ice cream.