Blend cookies and melted butter until combined. Press into 9×13 pan to create crust. Cut your ice cream into 3/4″ to 1″ slices and lay on top of crust. Drizzle the hot fudge topping over the ice cream. (Use as much as you desire) Put it back into the freezer and allow the chocolate sauce to freeze and harden. (approx. 20-30 min.) Once the chocolate sauce is frozen, cover it with the Cool Whip and re-freeze until this topping is hard. (approx. 1 hour) Once all the ingredients are frozen and hard the dessert is ready.
Notes: Ice cream in the rectangular box works best for this recipe because you can break open the box and slice the ice cream instead of having to scoop it out of the container.