For the Crust:

1. Using a food processor, make fine crumbs out of an entire regular sized package (14. 3 oz) of Oreos.
2. After you have made the fine crumbs, add in 1 stick of melted butter and blend together.
3. Press this evenly into a 9″ spring form pan on the bottom and 1/2 inch up the sides of the pan.
4. Next, you will bake the crust at 375 degrees for 6-7 minutes. My oven started to burn the edges at 7 minutes, so watch it closely on your first trial!
5. Now allow the crust to cool completely.

For the Pie:

1. Once the crust is cool, set your ice cream out of the freezer for about 5 minutes, allowing it to soften but not melt.
2. Scoop out half of the ice cream into the spring form pan.
3. Drizzle about 10 tablespoons (5 ounces) of chocolate sauce on top of the ice cream layer.  Add more if you love chocolate sauce!
4. Then, scoop the remainder of the ice cream in a layer on top of the chocolate sauce.
5. Next, you will crumble Oreo cookies to measure about 1 1/2 cups.  We put ours in a ziplock, and then the kids used a meat tenderizer to bash it into uneven pieces.  (Very cathartic if you are looking for stress relief 😉.)
6. Then you will scatter these crumbles on the top of the ice cream layer.
7. Finally, cover the entire pie with foil and put in the freezer.
8. Freeze at least 3-4 hours before serving.
9. Remove from the freezer, release the spring form pan sides, and slice with a sharp knife.
10. Serves at least 20 people.