Ice Cream Supreme

Crush the whold package of cookies. I use a ziplock bag and rolling pin.

In a large bowl, mix cookie crumbs and melted margerine together well.

Spread the cookie mixture on bottom of a 9x13 baking pan. You dont need to spray, since the margerine will keep it from sticking.

Place the pan in the refridgerator while you mix the rest of the ingredients.

In a larg mixing bowl, mix pudding and 2 cups milk, this will be think. Add the 3 cups softened icecream and mix very well.

Spread the icecream filling on top of the crust. Place the pan in the refridgerator for an hour or until set.

Spread coolwhip on top and sprinkle the heath bits lightly over the coolwhip.

This dessert needs to be kept refridgerated.  And will last for a few days. That is if you have any left over.

To make this a lower fat version, use low fat cookies, 1% or 2% mikl, fat free or lower fat icecream, and coolwhip, and no candy pieces.