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1
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
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2
In large bowl, mix brownie mix, oil, water and eggs until well blended. Pour batter in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely on cooling rack, about 1 hour.
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3
In large bowl, stir softened ice cream and 2 cups of the crushed cookies. Spread evenly over brownies in pan. Freeze uncovered 20 minutes. Spread whipped topping evenly over ice cream layer. Cover and freeze at least 4 hours until firm.
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4
Sprinkle remaining 2 cups crushed cookies over top. Cut into 5 rows by 4 rows. Store tightly covered in freezer.
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