This is one of my all time favorites!
Preheat oven to 350. Finely chop cookies using Food Chopper; place in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto bottom of 9×13 glass pan. (Or use a large, deep pie plate, as shown in picture. Bake for 8 minutes. Cool completely. Place ice cream in fridge for 20 minutes to soften. Scoop ice cream into bowl. Stir until softened & blended; gently fold in 2 cups of whipped topping, peppermint extract & food coloring. Spread ice cream mixture evenly over cold crust. Top with additional crushed cookies. (You can also layer with mint ice cream, on the bottom over the cookie crust, then top with thin slices of vanilla ice cream with crushed cookies in between, for additional layered look, drizzle hot fudge over the top if desired) and then Cover with aluminum foil; freeze 6 hours or overnight. When ready to serve, let stand at room temp 10 minutes. Top with additional Whipped topping, and garnish with chocolate shavings.