1 1/2 qt. mint chocolate chip ice cream, softened
1 (8 oz) tub whipped topping, thawed
hot fudge sauce
Line a 13x9"pan with foil, with ends of foil extending over sides. Crush 20 cookies, spread crumbs into bottom of pan. Spread ice cream evenly over crumbs in pan. Top with whipped topping. Freeze 3 hrs. Remove from freezer 15 minutes before serving. Lift dessert from pan with foil handles. Cut into 16 squares. Cut remaining oreos into halves and place on half on top of each square.
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