First spray a 9"X13' pan with cooking spray.
In a food processor pulse into fine crumbs 22 Oreo cookies. Add 1/3 c melted butter and pulse a few times.
Pat down cookie crumbs into pan. Spread 1/2 gallon softened ice cream of your choice ( I used vanilla) on top of cookie crumbs. Freeze for 30 minutes. Heat slightly 1 jar of hot fudge. Spread on top and freeze for 30 more minutes. Cut into squares and serve with whipped topping. I also served Chocolate Peanut butter Fudge Sauce( on the stovetop: combine 3/4 c heavy cream, 1/4 C semi sweet chocolate chips, 1/2 C smooth peanut butter, 3 T sugar and 3 t water. Bring to a boil and turn down heat to simmer for 5 minutes, serve) and sprinkles.