Oreo Dessert - cooking recipe

Ingredients

16 oz. pkg. Oreo cookies
1/2 c. melted oleo
1/2 gal. Yarnell's French vanilla ice cream
16 oz. Hershey's caramel topping
8 or 9 oz. Cool Whip

Preparation

Crush cookies well.
Add melted oleo and mix.
Reserve 1 cup of the Oreo/butter mixture for topping.
Press remainder of mixture in a 9 x 13-inch pan.
Cut ice cream into layers or blocks (1 to 1 1/2-inches thick).
Put ice cream on top of cookie base.
Pour caramel topping on ice cream.
Cover with Cool Whip and sprinkle remaining Oreo/butter mixture on top.
Place in freezer.
Allow 10 to 20 minutes to thaw before serving.