Ice Cream Cookie Dessert

1 (1-1/4 pound) package chocolate sandwich cookies
1 stack (18 cookies) chocolate fudge mint cookies
1 tablespoon Crisco Oil
1/2 gallon vanilla or mint chocolate chip ice cream, softened
2 cups (two 12-ounce jars) Hot Fudge Topping
1 (12-ounce) carton whipped topping, thawed

Crush cookies until fine. Reserve 1 cup of crumbs for topping. In a medium mixing bowl combine remaining crumbs with oil; stir to combine. Press mixture into a 13X9-inch pan. Spoon ice cream on top of crumbs and freeze.

Heat hot fudge topping as directed on jar; spread over ice cream. Freeze for 1 hour. Spread with whipped topping; top with reserved cookie crumbs. Freeze until ready to serve. Makes 12 servings