30 cream-filled chocolate sandwich cookies 1/3 cup butter, melted 1/2 gallon mint chocolate chip ice cream, softened 1 (8 oz.) container frozen whipped topping, thawed 1/2 cup sifted powdered sugar 1/2 tsp. vanilla extract
1. Process cookies in a food processor or blender until ground; add butter, and process until blended. Reserve 1/2 cup crumb mixture. Firmly press remaining crumb mixture in an ungreased 13x9 inch pan. Chill 30 minutes.
2. Spoon ice cream over crust; cover and freeze 1 hour. Stir together whipped topping, powdered sugar, and vanilla; spread over ice cream layer. Sprinkle remaining 1/2 cup crumb mixture over whipped topping mixture. Cover and freeze at least 8 hours.