Recipe taken from Taste of Home Magazine

Ingredients:

1 pkg (14oz) cream filled chocolat sandwich cookies, crushed
1/2 cup butter melted
1 gallon peppermint ice cream, slightly softened
1 carton (12oz) frozen whipped topping, thawed
1 jar (11 3/4 oz) hot fudge topping, warmed
crushed peppermint candy

In a bowl, combine the cookie crumbs and butter. Press into an ungreased 13in x 9in x 2in dish. Spread the ice cream over the crust. Top with the whipped topping and freeze until solid. May be frozen for up to 2 months. Just before serving, drizzle with hot fudge and sprikle with peppermint candy.