Ice Cream Cake

1 package Oreos -- divided
1 stick butter
1/2 gallon ice cream
1 jar hot fudge topping
1 container Cool Whip®

Set aside five to 10 cookies for topping. Crush about 30-40 cookies.
Melt butter then stir in crushed cookies until combined. Spread mixture
in bottom of 9 x 13 inch pan and place in freezer to set up for about 10
minutes.

Spread ice cream over cookie layer. Microwave hot fudge topping for about
1 minutes then spread over ice cream.

Spread whipped topping on top. Crush reserved cookies and sprinkle on
tip. Freeze about 4 hours.

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Per Serving (excluding unknown items): 3343 Calories; 224g Fat (59.7%
calories from fat); 41g Protein; 300g Carbohydrate; 1g Dietary Fiber;
720mg Cholesterol; 2008mg Sodium. Exchanges: 0 Lean Meat; 44 1/2 Fat; 20
Other Carbohydrates.