In a gallon ziploc bag, add 2 sleeves of the Oreo cookies (leaving 12 cookies for the garnish). Zip the bag closed and with a mallet or back of a pan mash the Oreos until crumbs. Place the cookies into a 9x13 pan. Melt a stick of butter and pour over the Oreo cookies. Spread the cookies into a thin layer at the bottom of the pan.
Spoon the mint ice cream on top of the oreo crust until you have it all spread evenly throughout the pan.
Add the Cool Whip topping on top of the ice cream and spread until even.
Put the pan in the freezer for one hour before serving.
When ready to serve cut the dessert into 12 even pieces and place an Oreo cookie on top of each piece. When serving, drizzle with caramel sauce and serve cold.