Place Oreos in a ziptop bag or in your food processor and crush them into crumbs (you might need to do this in 2 batches).

Reserve 1/2 cup of crushed Oreo crumbs for the topping.

In a medium size bowl, mix remaining Oreo crumbs and melted butter.

Spread Oreo mixture into a greased 9″ x 13″ pan; pressing firmly to form a crust.

Spoon softened ice cream onto the Oreo crust and spread evenly.

Drizzle chocolate syrup in a thin layer over the ice cream.

Spread softened whipped topping over chocolate syrup.

Sprinkle reserved Oreo crumbles over whipped topping.

Freeze for at least 4-5 hours, or overnight (for best results).

Remove pan from the freezer about 10-15 minutes before serving to thaw slightly.