Ice Cream Cake - cooking recipe

Ingredients

1 (16 oz.) pkg. Oreo cookies
1/2 c. margarine
1/2 gal. vanilla ice cream
2 jars (8 oz.) chocolate fudge topping
1 (12 oz.) Cool Whip

Preparation

Crush cookies to fine crumbs.
Reserve 3/4 cup for topping. Melt margarine and mix with crumbs.
Press into 9 x 13-inch pan. Spread softened ice cream over crumbs.
Freeze until firm.
Next, spread chocolate topping over ice cream.
Freeze for 30 minutes. Next, spread Cool Whip over chocolate topping and then sprinkle reserved crumbs on top.
Freeze until ready to serve.