25 Oreo cookies
4 T melted margerine
1/2 gallon chocolate chip mint ice cream
1 jar chocolate Hershey's fudge topping
1 9 oz container whipped topping
Blend cookies in blender until they are crumbs. Press into a 9x13 pan
Pour melted butter over crumbs, mix and spread evenly over bottom of pan. Put water on palm to keep crumbs from sticking to you. Slice ice cream about 1/2" thick and arrange on top of crumbs. Slightly warm fudge topping in can to pouring consistency and pour over ice cream. Spread whipped topping over fudge and sprinkle with more cookie crumbs or chocolate. Put this together quickly so as not to melt ice cream. Can be made a day ahead, and will keep well in the freezer for several days.