8 oz oreo cookies crushed (about 1/2 a package)
1/4 cup melted butter
1/2 of a 1/2 gallon softened Vanilla ice Cream
1 jar fudge topping
8 oz carton Cool Whip
Instructions
In mixing bowl, combine cookie crumbs and butter until blended. ( I used food processor). Press into pan. Spread ice cream over crust; freeze until firm. Remove form the freezer, pour fugue topping over ice cream and refreeze. Top with cool whip and serve immediately or freeze it until ready to eat. Allow cake to sit out 5 minutes before cutting.
FULL RECIPES
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