Take your ice cream out of the freezer and allow it to soften. It should have a semi-liquid appearance to it. Pour the ice cream into a mixing bowl and stir so that the softened ice cream has a uniform consistency and no lumps.
If you’re working with vanilla ice cream, now’s the time to add in the peppermint extract and pink food coloring. Stir this through.
Place the oreo (or other chocolate cookies) into a gallon-sized zipper bag. Use a rolling pin, or similar tool, to crush the cookies into a coarse, medium-to-fine crumb. Alternatively, you could also use a food processor to do this.
Pour the cookie crumbs into a bowl and mix in the melted butter. Using your hands is the best way to mix these two ingredients together. Use gloves if you don’t want to get your hands dirty.
Take your 9” x 9” pan, and spray it with nonstick spray. Be sure to cover the base and sides.
Take your cookie crumb and press the mixture onto the bottom of the pan.
Pour your softened ice cream mixture over the crumb. Use a silicone spatula to even it out.
Place the dish in the freezer and leave for 4 hours or until the ice cream has hardened.
Once the ice cream has become solid again, take it out of the freezer and spread the Cool Whip on top. Using a silicone spatula, evenly spread the whip.
Now it’s time to drizzle the hot fudge (or chocolate) sauce over the dessert. Going back and forth, first drizzle in a vertical direction, then horizontally. Take a toothpick and drag it across the drizzled sauce to create a pretty patterned design.
Sprinkle the crushed candy over this and return the dish to the freezer until the Cool Whip has hardened. This will take at least one hour.
Once the Cool Whip has solidified, remove the dish from the freezer and allow it to sit at room temperature for 10 - 15 minutes. Now it’s time for the best part! Dip a knife in hot water, slice, serve and enjoy your delicious peppermint creation.