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In a blender or food processor, blend 36 oreo cookies (blend the whole cookie – the cream and the cookie). Transfer the oreos to a bowl and stir in the melted butter, the mixture will be thick and stick together. Press the oreo crust into an ungreased 9×13 inch pan. Use the bottom of a cup to press the oreos into an even layer.
Using a sturdy spatula, spread the ice cream evenly over the crust. Cover with plastic wrap or foil and freeze for 1 hour.
Spread the entire jar of hot fudge over the ice cream. Cover and return to the freezer for 1 hour.
Spread the cool whip evenly over the hot fudge layer. Top with a few extra crushed oreos. Cover and return to the freezer for 3-4 hours or overnight.
To serve, remove the cake from the freezer and allow it to sit at room temperature for 5-10 minutes. Use a hot, sharp knife to cut the cake into slices.
Return leftovers to the freezer.