Melt 1/3 cup margarine in 9x13 pan. Mix in 16 oz pkg oreo cookie
(crushed). Reserve 2 cups. Press remainder in bottom of pan. Cover
with 1/2 gal ice cream. Spread with 16 oz can hot fudge topping.
Cover this with 8 oz cool whip. Top with oreo crumbs. Freeze & eat.
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