1 (1-1 1/2 lb) package chocolate sandwich cookies
1 stack (18 cookies) chocolate fudge mint cookies
1/2 gallon vanilla or mint chocolate chip ice cream, softened
2 (12 oz.) jars hot fudge topping
1 (12 oz.) carton frozen non-dairy whipped topping, thawed
Directions: Crush cookies until fine. Reserve 1 cup of crumbs for topping. Press remaining cookie crumbs in 9x13-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.