1 cube butter, melted
1/2 gallon mint chocolate chip ice cream (or whatever is your favorite.)
1 can hot fudge
1 container cool whip
Crush the oreos in a large ziplock. Add the butter then press lightly into a greased cake pan. Freeze for 30 minutes. Thencover with ice cream then the hot fudge. Freeze at least 4 hours and then put cool whip on top before serving.