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Submitted by: Lori Vincent from Alpine, UT
Originally shared on the web 05/02/2017

14-oz. pkg. chocolate sandwich cookies, crushed and divided
6 T. butter, melted
1/2 gal. peppermint ice cream, slightly softened
16-oz. jar hot fudge ice cream topping
8-oz. container frozen shipped topping, thawed

Set aside 1/4 cup cookie crumbs. Combine remaining cookie crumbs and melted butter in a large bowl. Toss to coat. Transfer to a greased 13"x9" baking pan; press crumbs firmly to cover bottom of pan. Spread ice cream over crumb crust. Top with fudge topping. Freeze until firm. At serving time, spread whipped topping to edges. Garnish with reserved cookie crumbs. Serves 12.