Oreo Ice Cream Cake - cooking recipe

Ingredients

1 (20 ounce) package Oreo cookies, crushed
1 (8 ounce) package Cool Whip, thawed
1 (16 ounce) jar of hershey's hot fudge
1 1/2 gallons vanilla ice cream

Preparation

Grease a 9x13\" pan.
Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
Spread the softened ice cream over the cookies.
Warm the fudge until pourable in the microwave and pour over the ice cream.
Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
Put it in the freezer for probably at least two hours or until it gets firm.
Take it out of the freezer about 20 minutes before you want to serve it.