In a food processor, crush about 18-20 cookies, until cookies turn into crumbs. Add the melted butter, and pulse a few more times for the butter to mix into the crumbs. Pour out into a 9.5" pie plate. Press the crumbs firmly into the sides and bottom of the pie plate to make a crust. Place crust in freezer to firm up.

With a hand or stand mixer, begin whipping together the sweetened condensed milk, vanilla and cream. Mix for approximately 4 minutes, or until the mixture begins to form soft peaks. NOTE: Be careful not to overmix. 4-4 1/2 minutes is ideal. If mixed for too long, the cream will begin to turn into butter. Once cream has thickened, fold in the OREO pieces.

To the prepared crust, pour an even layer of the hot fudge topping onto the bottom of the prepared crust. Spread evenly. Then, pour the ice cream mixture into the prepared crust and spread evenly. Freeze for at least 4 hours or until the ice cream is firm.

Just before serving, top with the whipped topping and additional OREO cookies. Slice and serve. Keep frozen any leftovers.