Oreo Cookie Dessert

Jean Pelc

1 (15 oz. pkg. Oreo cookies

1/3 cup butter

½ gallon vanilla ice cream, softened and sliced

1 can (6 oz) Hershey chocolate fudge topping

1 (8 oz) carton of Cool Whip

Crush cookies; add butter and mix together.  Save ¼ of the crumbs for topping.  Put remaining crumbs in 9 x 13” pan and press down.  Spread ice cream over crumbs.  Pour on fudge topping over ice cream.  Spread Cool Whip over topping.  Sprinkle with remaining Oreo crumbs over top.  Freeze.  When serving, garnish with maraschino cherries.