Smash cookies and mix with 1/4 cup butter to make the crust and press into two 9 x 13 cake pans.
Soften ice cream and put on top of the crust and then freeze over night.
Make the fudge layer by mixing the remaining ingredients and bring to a boil in a heavy sauce pan.
Use a slow boil while stirring constantly for 15 minutes until thick.
Let it cool a bit and pour on top of the ice cream and immediately stick it back in the freezer to avoid melting the ice cream.
After sitting overnight again in the freezer, then top with the Cool Whip and sprinkle the top with cookie crumbs.,
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