1. In a medium bowl combine crushed cookies and melted butter until well combined.
2. Press the crushed cookies into the bottom of a 9 by 13 baking dish.
3. Place the crust into the freezer for 1 hour to harden.
4. Soften ice cream on the counter so that it is easy to spread.
5. Remove cookie crust from the freezer, and spread both cartons of vanilla ice cream over the crust.
6. Put it back into the freezer for an hour to refreeze the ice cream.
7. In the meantime, make fudge topping according to the following recipe, and allow to cool slightly.
8. Remove the ice cream from the freezer and spread fudge over the ice cream in an even layer. Return to freezer.
9. Spread cool whip over fudge layer, and sprinkle with chopped peanut butter cups and return to freezer.
10. When serving, allow the ice cream dessert to sit at room temperature for 10-15 minutes to make cutting easier.

Fudge Topping

1. In a medium saucepan combine cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate and bring to a gentle boil stirring continuously over medium heat until chocolate is melted.
2. Reduce heat to medium low and boil the chocolate gently for 5 minutes, stirring frequently.
3. Remove the saucepan from the heat and stir in butter and remaining chocolate until smooth.
4. Allow to cool slightly before pouring over ice cream layer.