Buster Bar - cooking recipe

Ingredients

1 lb. Oreo cookies, crushed
1/2 gal. vanilla ice cream, slightly softened
1 can Hershey's chocolate syrup
1 jar caramel sauce
1 large container Cool Whip, softened

Preparation

Crush Oreo cookies and pat into buttered 13 x 9-inch pan. Refrigerate for 1 hour.
Spoon softened vanilla ice cream over Oreo crust.
Drizzle chocolate syrup and caramel sauce over ice cream.
(You do not have to have a solid layer; just drizzle as you like.)
Spoon softened Cool Whip over sauces.
Freeze for at least 3 hours.
Remove from freezer 10 minutes before serving.