Crush the package of Oreo's (with a blender, food processor, or by hand) and mix with melted butter. Press into 9x13" cake pan or 2 pie pans.
Soften ice cream at room temperature for about 30-35 minutes. Spread ice cream onto the Oreo crust and freeze for 2 hours.
Pour warm fudge topping over ice cream. Freeze until well chilled (I usually freeze it for about 6-8 hours to make sure that it is set up).
Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.
Notes
For this recipe, we do not recommend taking out the Oreo middle when making the crust. We prefer to use a food processor to get it thoroughly combined (and it’s quick and easy). But the middles of the cookie help the crust stick a little better, so we recommend keeping it.