Mint Oreo Ice Cream Cake

1 package mint or regular oreos
1/4 cup butter
1 (12 oz) jar hot fudge topping (warmed up so easy to pour)
1/2 gallon mint chocolate chip ice cream (softened)
8 ounces Cool Whip


In blender or food processor break apart 1/2 package of cookies. Pulse until they turn into fine crumbs.

Place in bowl and add 1/2 stick melted butter. Mix together and press crust into 9 or 12 inch pan (could also use a cake pan but you may need a little more ice cream).

Soften ice cream by setting out for 1/2 hour before making or place frozen ice cream in a large bowl and melt in 30 sec. intervals. (You just want it soft enough to spread, not completely melted.)

Spread 1/2 of ice cream onto crust and place in freezer while you get the next part ready.

Break the rest of the Oreos up into the blender and pulse until crumbs form. Add warm hot fudge to cookie crumbs in bowl and spread over ice cream layer. (If you let the first ice cream layer re-freeze a little the hot fudge will spread better on it.)

Spread the rest of the softened ice cream over the yummy crunch layer.

Cover and place in freezer for several hours or overnight.

Just before serving, top with Cool Whip. You can also drizzle some warm hot fudge over the top and sprinkle with Oreo crumbs.....if you have saved some aside!

You can dip a knife in warm water and run it along the sides of the cake to loosen, then slice and serve! DELICIOUS!!!