1/2 c. butter or margarine
25 Oreo or Hydrox cookies
1/2 c. semisweet chocolate morsels
1 T. instant coffee
1 quart coffee ice cream
2 c. whipped topping
Hot fudge sauce
More whipped topping

Melt butter or margarine in the bottom of an 8" square dish. Reduce cookies to crumbs in a food processor and stir into melted margarine in the dish. Pat with back of spoon to form a bottom crust. Process chocolate morsels with instant coffee until they resemble very coarse meal. Add ice cream to processor and process until it is softened but not melted. Stir in the 2 c. whipped topping and spoon the mixture over the crumb crust. Cover with plastic wrap and freeze several hours or overnight.
To serve, dip bottom of dish in hot water very briefly to loosen crust. Cut into squares or oblongs and top with hot fudge sauce and whipped topping. Serves 12.
Note: this was Bill's favorite dessert. It has a thick and challenging crust -- just the way he liked it. It's easier to eat if you make crust with 1/4 c. melted margarine and 13 cookies worth of crumbs..