Crust:  pulse 16 cookies into fine crumbs.  Add ¼ cup of the chocolate topping until all the crumbs are moistened.  Press into the bottom and all sides of a pie plate.  (you could also just pie a chocolate pie crust)  Freeze 30 minutes.

Cut 8 cookies in half.  Scoop ½ the ice cream into the crust to cover, placing all the scoops close together.  Scatter the cookie halves throughout the ice cream by pressing them slightly into the ice cream.  Freeze for 1 hour.  Cut the rest of the cookies into quarters.  Top with the remaining ice cream and cookies pieces.  Put the 2 T of topping into a baggie.  Cut the tip of the baggie and pipe the topping over the pie.  Freeze for 3 hours.