Begin by placing your cookies and cream ice cream on the counter, allowing it to sit at room temperature for about 30 minutes.

Crush 36 Oreo cookies in a food processor until fine crumbs, then mix with melted butter.

Press the cookie mixture into the bottom of a greased 9x13-inch pan to create the crust.

Combine the softened ice cream with 4 ounces of whipped topping until smooth, then spread this over the crust.

Microwave the hot fudge sauce for 20-30 seconds, pour it over the ice cream layer, and freeze for 1 hour.

Spread the remaining whipped topping over the fudge layer, sprinkle with crushed Oreos, cover, and freeze for at least 2 hours.

Slice into squares using a hot knife and drizzle extra fudge on top before serving.