Finely crush about 25 Oreos. Mix with melted butter and spread in the bottom of a 9″ round pan for the crust. Freeze for about 10 minutes.

Meanwhile, lightly crush the remaining Oreos into large pieces. Whisk sweetened condensed milk, almond butter, and vanilla in large bowl and set aside.

In a bowl that has been chilled in the freezer, whip the heavy cream until stiff peaks form, then fold the whipped cream into the sweetened condensed milk mixture.

Pour half of the almond butter ice cream mixture on top of the frozen Oreo crust. Heat Chocolate Fudge according to the directions on the bottle, and pour half of the bottle in a layer over the ice cream.

Add the remaining ice cream, hot fudge, and top with the Oreo cookie pieces. Freeze for at least 6-8 hours before serving.