2 pkg. Oreo Cookies
6 tbsp butter, melted
2 (1.5 quart containers) of vanilla ice cream, softened
1 jar (16oz)of caramel sauce
1 large container of frozen whipped topping, thawed
Butter a 13x9 baking dish and set aside.
Place the cookies in a ziploc bag to make the crumbs. With a rolling pin crush the cookies well. (not looking for fine crumbs here)
In a large bowl, combine 5 ½ cups of crumbs and the melted butter.
Press the cookie mixture into the buttered baking dish. Spread enough ice cream to cover the crumbs. (I slice the ice cream into 1” slices which makes it easier to spread and guarantees me the same depth all over).
Cover the dish and freeze until set.
Spread the caramel over the ice cream, as much as desired.( I make a layer) Cover and freeze until set.
Spread the whipped topping on the caramel and sprinkle with the remaining cookie crumbs to desired coverage. Cover and freeze for at least 2 hours. Remove from the freezer 10 minutes or so before serving.