18 Whole Oreo Cookies
2 tblsps Butter, Room Temperature
3 qts Jamoca Almond fudge (Baskin-Robbins Ice Cream)
1 jar Mrs. Richardson's Chocolate Fudge
Remove (white) cream from Oreo cookies.
Grind Oreo cookies with butter coarsely to crumb consistency in food processor.
Put mixture in a 9-inch container (pan) and press down to make a crust.
Refrigerate for one hour.
Use bread knife to cut through the cardboard of the ice cream containers.
Cut ice cream into pieces to mold into a big mountain-like hill. That becomes the pie filling. Put on top of the cookie crust.
Put in freezer overnight.
The next day, spread all chocolate fudge on top of the pie quickly to avoid melting of ice cream.
Return back to freezer until ready to eat.